Ingredients
1 cup mild chunky salsa1/4 cup dried cranberries1 tablespoon chopped fresh cilantro1 cup orange sections, cut into 1-inch pieces2 tablespoons all-purpose flour1 teaspoon ground cumin1 large egg1 tablespoon water1 cup panko bread crumbs1/4 cup grated Parmesan cheese4 turkey breast cutlets (2-1/2 ounces each) 1/2 teaspoon pepper1/8 teaspoon salt2 tablespoons olive oil, divided 1/2 cup shredded sharp cheddar cheese1/2 medium ripe avocado, cubedAdditional chopped cilantroReduced-fat sour cream, optional
Preparation
Preheat oven to 350°. Mix salsa, cranberries and cilantro; gently stir in oranges. In a shallow bowl, mix flour and cumin. In another shallow bowl, whisk together egg and water. In a third bowl, toss bread crumbs with Parmesan cheese.
Sprinkle cutlets with pepper and salt; coat lightly with flour mixture, shaking off excess. Dip in egg mixture, then in crumb mixture, patting firmly.
In a large skillet, heat 1 tablespoon oil over medium heat; add 2 cutlets and cook until golden brown, 1-2 minutes per side. Transfer to a foil-lined baking sheet. Repeat with remaining oil and turkey.
Sprinkle cutlets with cheddar cheese; bake until cheese is melted and turkey is no longer pink, 4-6 minutes. Top with avocado, salsa mixture, additional cilantro and, if desired, sour cream.
