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Nutrition Facts
Serving Size 1 (264g) Recipe makes 8 servings The following items or measurements are not included below: southwest seasoning southwest seasoning
Calories 400
Calories from Fat 148		(37%)
Amount Per Serving		%DV
	Total Fat 16.5g	25%
	Saturated Fat 3.1g	15%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 274mg		11%
Potassium 740mg		21%
Total Carbohydrate 28.7g		9%
	Dietary Fiber 7.6g	30%
	Sugars 6.1g
Protein 34.6g		69%
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Oven-Fried Flaxseed Coated Turkey Cutlets With Black Bean Salsa

Recipe #374302 | 1¾ hours | 1½ hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KateL
May 26, 2009

Entered for safe-keeping. From Womans World, 6/01/09. Calls for Newman's "Lighten Up! Light Lime Vinaigrette". Flaxseed is unbelievably good for women, in particular, with "good" fat and fiber, linked with reduction in cholesterol and cancer risk; however, flaxseed is perishable and should be stored in the refrigerator — buy the best available. This recipe has lots of good tasting good-for-you ingredients, enjoy!

SERVES 8 (change servings and units)

Ingredients

LIME VINAIGRETTE

3/4 cup light lime vinaigrette dressing
5 tablespoons fresh cilantro, chopped (divided 1 Tbsp and 1 Tbsp, with additional cilantro used in breading)
1/2 teaspoon dry southwest seasoning

MEAT AND BREADING

2 lbs turkey cutlets (8 4-oz. cutlets)
3/4 cup Italian seasoned breadcrumbs
1/3 cup ground flax seeds
1 teaspoon dry southwest seasoning
3 tablespoons fresh cilantro, chopped

BLACK BEAN SALSA

15 1/2 ounces black beans, drained and rinsed
3 scallions, chopped (3/4 cup)
2 tomatoes, chopped
1 mango, peeled, pitted, chopped
8-16 lime wedges (optional)

Directions

1
PREPARE VINAIGRETTE:.
2
Combine vinaigrette, 1 tablespoon chopped cilantro and 1/2 teaspoon dry Southwest seasoning.
3
Transfer 1/4 cup vinaigrette mixture to large bowl (for salsa); stir in 1 tablespoon chopped cilantro and reserve.
4
Transfer remaining vinaigrette mixture to a large self-seal food storage bag. Add turkey cutlets, turning to coat.
5
Refrigerate 1 hour.
6
PREPARE TURKEY:.
7
Preheat oven to 425 degrees Fahrenheit.
8
Coat baking sheet with cooking spray.
9
Remove cutlets from bag. Discard marinade.
10
In shallow bowl, combine breadcrumbs, ground flaxseed, and 3 tablespoons of chopped fresh cilantro.
11
Dip cutlets into crumb mixture, coating evenly, and arrange on pan.
12
Coat cutlets with cooking spray.
13
Bake 12-15 minutes or until cooked through.
14
PREPARE BLACK BEAN SALSA:.
15
Meanwhile, to reserved vinaigrette mixture in large bowl, add beans, scallions, tomatoes, mango and avocado. Toss.
16
Serve with cutlets. Garnish with lime wedges.