Name: Jamaican Turkey Cutlets with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound TURKEY CUTLETS; 1/2 teaspoon each dried thyme and curry powder; 1/4 teaspoon each ground cumin (allspice, ginger and salt); 1/8 teaspoon each paprika (cayenne and black pepper); 4 small boiling onions (peeled and quartered); 1 medium green pepper (seeded and cut into 1-inch pieces); 2 Roma tomatoes (cut into quarters); 2 small (or 1 large sweet potatoes, unpeeled, cut into approximately 4 x 1-inch wedges); 1/2 teaspoon Curry powder; 1/4 teaspoon Kosher salt; 1/4 teaspoon pepper; 1 teaspoon olive oil; vegetable spray; 1/2 cup fresh orange juice (about 2 oranges); 1 tablespoon fresh lime juice

Jamaican Turkey Cutlets with Vegetables

Prep Time 10

Cook Time 20

Total Time 30

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Servings

Ingredients

1 pound TURKEY CUTLETS
1/2 teaspoon each dried thyme and curry powder
1/4 teaspoon each ground cumin allspice, ginger and salt
1/8 teaspoon each paprika cayenne and black pepper
4 small boiling onions peeled and quartered
1 medium green pepper seeded and cut into 1-inch pieces
2 Roma tomatoes cut into quarters
2 small or 1 large sweet potatoes, unpeeled, cut into approximately 4 x 1-inch wedges
1/2 teaspoon Curry powder
1/4 teaspoon Kosher salt
1/4 teaspoon pepper
1 teaspoon olive oil
vegetable spray
1/2 cup fresh orange juice about 2 oranges
1 tablespoon fresh lime juice

Instructions

Preparation

1 Gently pound cutlets to an even thickness. 2 Combine thyme, 1/2 teaspoon curry powder, cumin, allspice, ground ginger, salt, paprika, cayenne and black pepper to make Jamaican spice mix. Sprinkle approximately 1/4 teaspoon Jamaican spices over both sides of cutlets, rubbing in spices.3 Allow to stand while preparing vegetables and other ingredients. 4 In a medium bowl, combine remaining 1/2 teaspoon curry powder, kosher salt, 1/4 teaspoon pepper and olive oil; toss in sweet potato wedges.5 Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Bake in a preheated 450-degree F oven for 15 minutes.6 Spray nonstick stovetop grill pan with vegetable spray; heat to medium high heat for 1 to 2 minutes; arrange cutlets in pan; cook for 2 minutes. Turn and cook for additional 1-1/2 minutes. Remove from pan and keep warm.7 Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly, for 2- 3 minutes or until vegetables are lightly browned. Add tomato wedges.8 Pour in orange and lime juices, stirring to blend. Cook for about 5-6 minutes or until vegetables are crisp and tender. 9 Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.
Source: National Turkey Federation