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In this healthy take on fried chicken, turkey cutlets are lightly breaded with tortilla crumbs seasoned with a Southwestern spice blend, then baked in the oven. Serve with a lightly spiced avocado sauce and a simple corn and pepper relish.
2 cups baked tortilla chips
1 teaspoon McCormick® Chili Powder
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/4 cup fat free milk
1 1/4 pounds turkey, cutlets
3/4 cup finely chopped red bell pepper
3/4 cup fresh or frozen corn kernels
1/4 cup finely chopped onion
1 medium avocado, peeled and pitted
1/4 cup chopped fresh cilantro
3 tablespoons fat free milk
1 tablespoon fresh lime juice
1 1/2 teaspoons red wine vinegar
1/2 teaspoon McCormick® Garlic, Minced
McCormick® Red Pepper, Crushed
For the Turkey Cutlets, preheat oven to 425°F. Process tortilla chips in food processor until crumbled. Place crumbs in shallow dish. Add spices; mix well. Pour milk in second shallow dish. Dip turkey in milk. Coat evenly on both sides with crumb mixture. Place on foil-lined baking pan sprayed with no stick cooking spray.
Bake 15 to 20 minutes or until cooked through.
Meanwhile, for the Corn & Pepper Relish, heat medium nonstick skillet on medium heat. Add bell pepper, corn and onion; cook and stir 3 to 4 minutes or until softened. Set aside. For the Spicy Avocado Sauce, place avocado, cilantro and milk in blender or food processor. Process until smooth. Add lime juice, vinegar, minced garlic and ground red pepper; process until well blended.
Serve turkey cutlets with Spicy Avocado Sauce and Corn & Pepper Relish.
Variation Tip: Recipe may be prepared with chicken cutlets.
(Amount per serving)