Serves: 4
Total Calories: 474
1. Put the turkey on a plate and rub all over with 1 tablespoon of the lime juice and the garlic. On another plate, mix the chopped nuts, cumin, and 1/2 teaspoon of the salt. Coat the turkey pieces, one at a time, on one side with the nut mixture, pressing with palm of your hand to help the nuts adhere to the meat. Let stand, nut side up, about 10 minutes.
2. Meanwhile, in a medium bowl, gently stir together the tomatoes, avocado, onion, serrano, remaining lime juice, and remaining salt. Adjust seasoning. Set aside.
3. In a large nonstick skillet, heat the oil and butter over medium heat. Cook the cutlets, nut side down, until golden brown on the bottom, about 4 minutes. Using a wide spatula, carefully turn the cutlets and cook the second side until browned and no longer pink inside, 3 to 4 minutes. Place 1 cutlet, nut side up on each of 4 plates. Spoon the tomato-avocado mixture equally on the side of each serving. Sprinkle cilantro over all.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Turkey Cutlets with Almond Crust recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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