I was overjoyed to find this recipe, which calls for turkey breast cutlets, margarine or butter, and some spices (miraculously, all of which I have), and doesn't take much time at all.
Don't let the word "Cajun" scare you - it is not that spicy - just enough to make it good. (I did use the optional ground red pepper) This is healthy too - just 6.5 grams of fat per serving. My kids loved these - and they are very picky and do not like spicy food.
Cajun-Seasoned Turkey Cutlets
- 1lb turkey breast cutlets
- 2 and 1/2 teaspoons chili powder
- 1 and 1/2 teaspoons paprika
- 1 teaspoon dried thyme
- 1/8 teaspoon garlic salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground red pepper (optional)
- 4 teaspoons non-diet tub-style margarine or butter, melted
Place each turkey cutlet between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet or the back of a large, heavy spoon to 1/8" thickness. Remove the turkey from the plastic and lay the slices, in a single layer, on the prepared baking sheet.
In a custard cup (I have no idea what that is - I just used a small plastic bowl), stir together the chili powder, paprika, thyme, garlic salt, celery salt, black pepper and red pepper (if using).
Lightly brush the turkey with 2 teaspoons of the margarine or butter.
Sprinkle with half of the chili mixture. Turn the turkey slices over. Brush with the remaining 2 teaspoons margarine or butter and sprinkle with the remaining chili mixture.
Bake for 9 or 10 minutes, or until the turkey is tender and cooked through. Serve with a salad or other side dish (we had Parmesan couscous - a favorite in our house). Enjoy!
Per serving: 154 calories, 6.5 g. total fat (38% of calories), 3.1 g. saturated fat, 52 mg cholesterol, 229mg sodium.