Oven-Fried Flaxseed Coated Turkey Cutlets With Black Bean Salsa

“Entered for safe-keeping. From Womans World, 6/01/09. Calls for Newman's "Lighten Up! Light Lime Vinaigrette". Flaxseed is unbelievably good for women, in particular, with "good" fat and fiber, linked with reduction in cholesterol and cancer risk; however, flaxseed is perishable and should be stored in the refrigerator -- buy the best available. This recipe has lots of good tasting good-for-you ingredients, enjoy!”
READY IN:
1hr 40mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • LIME VINAIGRETTE
  • 177.44 ml light lime vinaigrette dressing
  • 73.94 ml fresh cilantro, chopped (divided 1 Tbsp and 1 Tbsp, with additional cilantro used in breading)
  • 2.46 ml dry southwest seasoning
  • MEAT AND BREADING
  • 907.18 g turkey cutlets (8 4-oz. cutlets)
  • 177.44 ml Italian seasoned breadcrumbs
  • 78.07 ml ground flax seeds
  • 4.92 ml dry southwest seasoning
  • 44.37 ml fresh cilantro, chopped
  • BLACK BEAN SALSA
  • 439.41 g black beans, drained and rinsed
  • 3 scallions, chopped (3/4 cup)
  • 2 tomatoes, chopped
  • 1 mango, peeled, pitted, chopped
  • 1 avocado, peeled, pitted, chopped (optional)
  • 8-16 lime wedges (optional)

Directions

  1. PREPARE VINAIGRETTE:.
  2. Combine vinaigrette, 1 tablespoon chopped cilantro and 1/2 teaspoon dry Southwest seasoning.
  3. Transfer 1/4 cup vinaigrette mixture to large bowl (for salsa); stir in 1 tablespoon chopped cilantro and reserve.
  4. Transfer remaining vinaigrette mixture to a large self-seal food storage bag. Add turkey cutlets, turning to coat.
  5. Refrigerate 1 hour.
  6. PREPARE TURKEY:.
  7. Preheat oven to 425 degrees Fahrenheit.
  8. Coat baking sheet with cooking spray.
  9. Remove cutlets from bag. Discard marinade.
  10. In shallow bowl, combine breadcrumbs, ground flaxseed, and 3 tablespoons of chopped fresh cilantro.
  11. Dip cutlets into crumb mixture, coating evenly, and arrange on pan.
  12. Coat cutlets with cooking spray.
  13. Bake 12-15 minutes or until cooked through.
  14. PREPARE BLACK BEAN SALSA:.
  15. Meanwhile, to reserved vinaigrette mixture in large bowl, add beans, scallions, tomatoes, mango and avocado (if using). Toss.
  16. Serve with cutlets. Garnish with lime wedges.

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