The Estate Tableat Copperopolis
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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

Diet

  • Kosher-style

Contains

  • Tree nuts
  • Mustard
  • Macadamia
  • Mango
  • Olive
  • Citrus fruits (any)
  • Lime
  • Avocado
  • Nightshades (any)
  • Chili peppers
  • Onion family (any)
  • Onion
  • Garlic
  • Cabbage family (any)
  • Turmeric
  • Cilantro / coriander
  • Poultry and birds (any)
  • Turkey
  • Chili heat (capsaicin)

Taste

  • Heat
  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Tender-braised
  • Crunchy

Equipment

  • Stovetop

Season

  • Summer

Occasion

  • Entertaining

Effort

  • 20–45 min active
  • 30–60 min total
  • Difficulty 3

Nutrition

  • Calories: moderate
  • Protein: high
  • Carbs: moderate
  • Fat: high
  • Fiber: high
  • Sodium: low

Budget

  • Budget: high

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