Santa Fe Turkey Saute

  • Currently 4/5
Two minutes per side is all that is needed to saute these thin slices of cornmeal-coated turkey breast. Chopped fresh peaches add the sweet taste of summer to a jarred salsa topping.
4 Servings.
1 medium peach, peeled and coarsely chopped
1 Tbsp snipped fresh cilantro
3/4 cup thick and chunky salsa (or peach salsa.....very good!)
1/4 cup yellow cornmeal
2 Tbsp all-purpose flour
3/4 tsp ground cumin
3/4 tsp salt
1/4 tsp garlic powder
1/8 tsp ground black pepper
1 - 1 1/4 lbs turkey breast slices (about 6-7 slices)
2 tsp vegetable oil, divided
1. Coarsely chop peach. Snip cilantro. In small bowl, combine peach, cilantro and salsa.  Set aside.
2. In shallow dish, combine cornmeal, flour, cumin, salt, garlic powder and black pepper. Coat both sides of each turkey slice with cornmeal mixture. Discard any remaining cornmeal mixture.
3. In large skillet, heat 1 tsp of  the oil over medium heat until hot. Add half of the turkey slices. Cook 2 minutes; turn to other side. Continue cooking 2 minutes or until coating is golden brown and turkey is no longer pink. Remove turkey from skillet onto serving platter; keep warm. Cook remaining turkey slices in remaining 1 tsp oil. To serve, top with peach salsa.
From The Pampered Chef Casual Cooking book
Meal   DinnerDish   Main Dish
Cooking Method   SauteedMain Ingredient   Turkey
Prep Time   less than 15 minutesCooking Time   less than 15 minutes

Nicki Scheck

Member since Mar 2008

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