Instructions

1. Season the turkey cutlets on both sides with the garlic powder and smoked paprika.
2. Heat the oil over medium high heat in a heavy bottom skillet.
3. Place the cutlets in the skillet and cook for 4 to 5 minutes on each side until completely cooked through.
4. Remove cutlets from the skillet and place on a warm plate. Tent with tin foil and set aside.

Cranberry Avocado Salsa

1. Dice avocado and place in a medium bowl.
2. Add the halved cranberries, minced jalapeño, lime juice, agave nectar, chives, salt and pepper. Stir to combine. Taste and adjust salt and pepper if needed.
3. Place avocado cranberry topping over the roasted turkey cutlets and serve immediately.

Tip: If using frozen cranberries, you do not need to defrost before using. Cranberries can be easily chopped by using the “pulse” setting on a food processor.

Serving Suggestion: Serve with a side of roasted fingerling potatoes, mashed potatoes, sweet potatoes/yams or cornbread dressing with your favorite glass of wine and enjoy.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information per Serving

Calories 370; Total Fat 19 g (Sat 2.5 g, Trans 0 g, Poly 2 g, Mono 13 g); Cholesterol 45 mg; Sodium 390 mg; Potassium 400 mg; Total Carbohydrates 26 g; Dietary Fiber 4 g; Total Sugars 14 g; Protein 31 g; Vitamin A 365 (IU); Vitamin C 10 mg; Calcium 7 mg; Iron 2.6 mg; Vitamin D 0 (IU); Folate 71 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 0%; Iron 15%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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