Jamaican Turkey Cutlets with Vegetables

Culinary Setting
Boneless Breast



1/2 tsp each dried thyme and curry powder

1/4 tsp each ground cumin, allspice, ginger and salt

1/8 tsp each paprika, cayenne and black pepper

4 small boiling onions, peeled and qtered

1 medium green pepper, seeded and cut into 1-inch pieces

2 Roma tomatoes, cut into qters

2 small (or 1 large) sweet potatoes, unpeeled, cut into approximately 4 x 1-inch wedges

1/2 tsp curry powder

1/4 tsp kosher salt

1/4 tsp pepper

1 tsp olive oil

Vegetable spray

1/2 c fresh orange juice (about 2 oranges)

1 tbsp fresh lime juice


Gently pound cutlets to an even thickness.

Combine thyme, 1/2 teaspoon curry powder, cumin, allspice, ground ginger, salt, paprika, cayenne and black pepper to make Jamaican spice mix. Sprinkle approximately 1/4 teaspoon Jamaican spices over both sides of cutlets, rubbing in spices.

Allow to stand while preparing vegetables and other ingredients.

In a medium bowl, combine remaining 1/2 teaspoon curry powder, kosher salt, 1/4 teaspoon pepper and olive oil; toss in sweet potato wedges.

Lightly spray a 12 x 15-inch cookie sheet with vegetable spray; arrange sweet potato wedges on cookie sheet. Bake in a preheated 450-degree F oven for 15 minutes.

Spray nonstick stovetop grill pan with vegetable spray; heat to medium high heat for 1 to 2 minutes; arrange cutlets in pan; cook for 2 minutes. Turn and cook for additional 1-1/2 minutes. Remove from pan and keep warm.

Toss onion wedges and green pepper cubes in grill pan, reducing heat to medium. Stir constantly, for 2- 3 minutes or until vegetables are lightly browned. Add tomato wedges.

Pour in orange and lime juices, stirring to blend. Cook for about 5-6 minutes or until vegetables are crisp and tender.

Arrange vegetables around cutlets; rim platter with sweet potato wedges and serve.

Nutrition Facts

Total Calories 329

Total Fat 3 g

% Daily Total Fat 8

Cholesterol 70 g

Sodium 404 mg

Total Carbohydrates 44 g

Protein 32 g