2 cup nonfat buttermilk (see tip)
2 Tbsp kosher salt
1 Tbsp sugar
¼ cup all-purpose flour
¼ tsp paprika
¼ tsp freshly ground pepper
2 large egg whites
1 Tbsp Dijon mustard
1 cup fresh breadcrumbs, preferably whole-wheat (see note)
½ cup finely chopped pecans
2 Tbsp canola oil, divided
1 ¼ lb ripe peaches (3-4 medium), halved and pitted
1 Tbsp canola oil
2 Tbsp finely chopped onion, preferably Vidalia
1 small jalapeño pepper, seeded and finely chopped
1 zest and juice of 1 lime
¼ cup coarsely chopped fresh cilantro
2 Tbsp chopped fresh mint
1. Place one portion of turkey at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/4 inch.
2. Pour buttermilk in a large sealable plastic bag. Add salt and sugar; seal and shake to dissolve. Add the turkey and seal the bag, pressing out as much air as possible; refrigerate to marinate for 30 minutes (but no longer or it may be too salty).
3. Meanwhile, prepare salsa: Preheat grill to medium. Brush cut sides of peaches with oil. Grill the peaches until softened and browned in spots, 3 to 5 minutes per side. Let cool. Chop the peaches into 1/4-inch pieces and place in a medium bowl. Add onion, jalapeño, lime zest and juice, cilantro and mint.
4. Preheat oven to 350°F. Place a wire rack on a rimmed baking sheet.
5. Remove the turkey from the marinade (discard marinade) and thoroughly dry with paper towels. Combine flour, paprika and pepper in a shallow dish. Beat egg whites and mustard in a second shallow dish. Combine breadcrumbs and pecans in a third shallow dish. Dredge each cutlet in the flour mixture, shaking off excess. Then, dip both sides in the egg mixture, allowing excess to drip back into the dish to ensure a very thin coating. Then, dredge both sides in the breadcrumb mixture, pressing the crumbs onto each piece to evenly coat.
6. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Place half the turkey gently in the pan without crowding; cook until golden brown, 1 to 2 minutes per side. Transfer to the wire rack on the baking sheet. Wipe out the pan and repeat with the remaining oil and turkey, adjusting the heat as necessary to prevent burning. Transfer the baking sheet to the oven. Bake until an instant-read thermometer inserted into the center of a cutlet registers 165°F, 12 to 15 minutes. Serve the turkey with the salsa.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Note: We like Ian’s brand of whole-wheat dry breadcrumbs labeled “Panko breadcrumbs.” Find them in the natural-foods section of large supermarkets. To make your own, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250°F until crispy, about 15 minutes. One slice of fresh bread makes about 1/3 cup dry crumbs. Or use prepared coarse dry breadcrumbs.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 465
- Calories from fat 189
- Total Fat 21gm 32%
- Sodium 390mg 16%
- Total Carbohydrates 40gm 13%
- Fiber 6gm 24%
- Protein 37gm
- Cholesterol 45mg 15%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.