Recipe by The Sonoma Diet Online
"Tender turkey cutlets are seasoned with a toasted spice rub and quickly pan-fried. The green mole sauce compliments this wave 1 dish perfectly."
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shelled pumpkin seeds, chopped, divided
freshly ground pepper
extra-virgin olive oil, divided
1 (4.5 ounce) can
chopped green chiles*
fresh lime juice
chopped fresh cilantro
Cooked long-grain brown rice
The flavor of the turkey didn't go well with the flavor of the sauce, in my opinion. I chose to blend the sauce before putting it on the turkey. It needs less cumin and less lime - those were very overpowering flavors. Although my husband seemed to like it, I don't think I will make this again.
The green chilies and pumpkin seeds were a great addition to the turkey!
Love this! Spicy, savory and flavorful. The sauce would be fantastic on Thanksgiving turkey leftovers too.
Nice autumn flavor. This one goes into my recipe box. Love the pumpkin seeds!
Nice combination of textures and flavors. The cumin and lime really stand out. The earthy colors of this dish are nice for Fall, and the brown rice is a nice touch.
* Percent Daily Values are based on a 2,000 calorie diet.
Turkey Cutlets with Green Mole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 318
** Calories from Fat: 122
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