Jerk Turkey Cutlets with Cranberry-Habanero Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Some make their own dry jerk seasoning rub, but we found the Jamican jerk seasoning by Spice Islands to be a great substitute and time-saver. Don't let the ingredient list intimidate you, many of the items are already in your pantry. Ingredients:
1/2 cup (2-inch) sliced green onions |
2 tablespoons ground allspice |
2 tablespoons fresh or 2 teaspoons dried thyme |
2 tablespoons fresh lime juice |
2 tablespoons vegetable oil |
1 tablespoon soy sauce |
1 tablespoon honey |
1 1/2 teaspoons grated peeled fresh ginger |
1 1/2 teaspoons black pepper |
3/4 teaspoon salt |
3/4 teaspoon worcestershire sauce |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground cinnamon |
1/2 teaspoon habanero hot pepper sauce or any other hot pepper sauce |
1/4 teaspoon ground cloves |
2 garlic cloves, minced |
1 habanero pepper, seeded and chopped (optional) |
12 (2-ounce) turkey cutlets |
1 1/2 teaspoons jamaican jerk seasoning (such as spice islands) |
1 tablespoon vegetable oil, divided |
cranberry-habanero salsa |
Directions:
1. To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.
2. To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top plastic bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.
3. Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and sauté for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.
4. Note: Try leftover marinade on chicken, pork, or shrimp.
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