Turkey Jalapeno Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Turkey breast cutlets1 Pound
 All purpose flour1⁄3 Cup (5.33 tbs)
 Freshly ground pepper1⁄2 Teaspoon
 Vegetable oil2 Teaspoon
 Vegetable cooking spray1
 Sliced green onions1⁄4 Cup (4 tbs)
 Peeled minced ginger root1⁄2 Teaspoon
 Jalapeno jelly1⁄2 Cup (8 tbs)
 Unsweetened apple juice1⁄4 Cup (4 tbs)
 Red wine vinegar1 Tablespoon
 Low sodium worcestershire sauce1 Teaspoon
 Cornstarch2 Teaspoon
 Water1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1128 Calories from Fat 161

% Daily Value*

Total Fat 18 g27.9%

Saturated Fat 1.6 g8.2%

Trans Fat 0 g

Cholesterol 200 mg66.7%

Sodium 330.9 mg13.8%

Total Carbohydrates 132 g43.9%

Dietary Fiber 3.6 g14.4%

Sugars 74.8 g

Protein 110 g219%

Vitamin A 38.7% Vitamin C 37.5%

Calcium 10.6% Iron 26.4%

*Based on a 2000 Calorie diet


Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin.
Combine flour and pepper; dredge turkey cutlets in flour mixture.
Heat oil in a large nonstick skillet over medium heat until hot.
Add cutlets, and cook 3 to 4 minutes on each side or until done.
Transfer to a platter, and keep warm.
Wipe drippings from skillet.
Coat skillet with cooking spray, and place over medium-high heat until hot.
Add sliced green onions and gingerroot; saute until tender.
Add jelly and next 3 ingredients.
Reduce heat, and cook until jelly melts and mixture is thoroughly heated.
Combine cornstarch and water; stir until smooth.
Add to jelly mixture.
Cook, stirring constantly, until thickened and bubbly.
Spoon sauce over turkey cutlets; garnish with green onion curls, if desired.