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Macadamia-Crusted Turkey Cutlets with Tropical Salsa
Thin turkey cutlets are steeped in lime and mustard, pressed into chopped macadamias and fried until golden and crunchy. A cool mango and avocado salsa cuts through the richness.
- YieldServes 4
- Hands-on35 min
- Total51 min
- Difficulty
Ingredients
Cutlets
- 700 gturkey cutlets
Marinade
- 2 tbsplime juice
- 2 tbspextra virgin olive oil
- 1 tspDijon mustard
- 1 pinchcayenne pepper
Crust
- 140 gmacadamia nuts, finely chopped, about 1 cup
- 60 mlvegetable oil, for frying, a little more if needed
Tropical salsa
- 2mangoes, peeled and diced
- 1avocado, peeled, pitted and diced
- 1jalapeño pepper, seeded and minced
- 50 gred onion, chopped, about 1/3 cup
- 2 tbspfresh cilantro, minced
- ½ tsplime zest, finely grated
- 1 clovegarlic, minced
- 3 tbsplime juice
- 1 tbspextra virgin olive oil
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