The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey.
3 large seedless grapefruit
1 avocado, peeled, pitted and diced
¼ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon red-wine vinegar
1 tablespoon honey
¼ cup mild chili powder
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ pounds turkey cutlets (about ¼ inch thick)
2 teaspoons canola oil
Preheat oven to 400 degrees Fahrenheit. Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.
Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.
Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven.
Bake until the turkey is no longer pink in the center, 4 to 6 minutes.
Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.
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