Where do people find turkey breasts or cutlets just hanging out?  I could never find them in the US, sans the rest of the turkey, and I certainly can't find them here in Ecuador.  So my version used chicken cutlets.  But if you are lucky to live near an abundance of turkey breasts then even better for you!

 

 

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I love recipes that can easily be turned into an entire meal.  With the addition of some rice under those beans to soak up the sauce this worked just perfectly.  And it involved black beans and cilantro.  Together.  You know I loved it.

 

The mojo sauce is mild, tangy, and just a touch sweet, working well with the little bite of red onion.  The chicken or turkey, well it's pretty much just a protein vehicle to soak up all these other flavors for me!

 

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Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

From finecooking.com

Serves 4

 

5 to 6 Tbs. olive oil 
3 medium cloves garlic, thinly sliced 
1/2 plus 1/8 tsp. ground cumin 
1/2 cup fresh tangerine juice (from 2 tangerines) 
2 Tbs. fresh lime juice (from 1 lime) 
1/2 tsp. seeded and minced habanero chile 
Kosher salt and freshly ground black pepper 
1 small red onion, chopped 
One 15-1/2-oz. can black beans, rinsed and drained 
2 Tbs. chopped fresh cilantro 
4 turkey breast cutlets (about 1-1/4 lb.) 

 

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

 

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

 

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

 

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Comments   

0 #2 sparks 2011-07-05 20:17
I haven't checked on on you guys for a while, so HI. I just might try this one, and I've seen turkey breasts at my grocery store --feeling pretty special about that now.
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0 #1 Junglewife 2011-07-03 17:21
That sounds delicious, but I might even leave out the chicken/turkey altogether, and just make it a bean and rice meal! Yum!
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