Yucatán Spiced Turkey Cutlets
Pavo en XakThe turkey is indigenous to the Yucatán region. It was eaten centuries ago by the Mayans and is still enjoyed today. Today, the popularity of turkey is reflected on the menus of regional restaurants. Since we no longer have to purchase a whole bird every time we wish to enjoy turkey, I find turkey cutlets are ideal to use with a delicious easy-to-prepare Yucatán spice rub called Xak. Cook the turkey cutlets on a stovetop grill pan, or a nonstick skillet. A fresh salsa should accompany the turkey.
Ingrediënten
Makes 4 servings
- 1 tablespoon Yucatán Dry Spice Rub
- 4 turkey cutlets about 1½ pounds
- 1 medium garlic clove mashed
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt or to taste
- 1 tablespoon olive oil plus 2 teaspoons
- Mango-Avocado Salsa optional
Instructies
- Prepare the spice rub.
- Measure out 1 tablespoon and set aside.
- Store the remaining spice rub for future use.
- Place the turkey cutlets on a plate.
- In a small bowl, mix the garlic, lime juice, salt, and 1 tablespoon of the oil.
- Spoon marinade over the turkey and turn to coat.
- Sprinkle the spice mixture evenly over both sides of the turkey.
- Cover and marinate, turning once or twice, about 1 hour.
- Prepare the salsa, if using.
- Then, heat a stovetop grill pan over medium heat.
- (If using a skillet, heat 1 tablespoon of oil in the pan.
- ) Place the cutlets on the hot pan.
- Cook 2 to 3 minutes per side or until the cutlets are marked well by thew grill and the meat is no longer pink inside at the thickest part.
Notes / Tips / Wine Advice:
Serve hot with the salsa, if using.
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