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Citrus Turkey Cutlets with Cilantro Chimichurri

  • 8 Servings
  • 4 hrs 10 mins Prep Time
  • 4 hrs 18 mins Total Time

Ingredients

For the Citrus Turkey Cutlets

  • 8 Turkey Breast Cutlets, about 6 oz. each
  • 1/2 cup diced onion
  • 4 cloves garlic, peeled
  • 1/2 cup fresh-squeezed orange juice
  • 2 tbsp. fresh lime juice
  • 1/4 cup olive oil
  • 1/2 tsp. dried Mexican oregano
  • 2 bay leaves
  • 1/2 tsp. Diamond Crystal salt
  • 1/2 tsp. freshly ground black pepper

For the Cilantro Chimichurri

  • 1 cup cilantro leaves, tightly packed
  • 1/3 cup Italian parsley, tightly packed
  • 2 garlic cloves, peeled
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. ground cumin
  • 1/2 tsp. Diamond Crystal salt
  • 1/3 cup red wine vinegar

Serving Size 1 turkey breast cutlet and about 2 tbsp sauce
Amount Per Serving
Calories 360
Calories from Fat
% Daily Value*
Total Fat 20g 26%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 220mg 10%
Total Carbohydrates 2g 1%
Dietary Fiber 0g 0%
Sugars 1g
Protein 42g
Vitamin D 0%
Calcium 4%
Iron 15%
Potassium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.

  • Step 1

    To prep the Citrus Turkey Cutlets, combine all ingredients except turkey in a food processor. Blend to a coarse puree.

  • Step 2

    Place turkey in a gallon freezer bag. Add marinade.

  • Step 3

    Refrigerate for at least 4 hours or overnight, turning occasionally.

  • Step 4

    To cook the Citrus Turkey Cutlets and prepare a Cilantro Chimichurri, start with the chimichurri and combine the cilantro, parsley, garlic, red pepper flakes, cumin, salt, and red wine vinegar in the bowl of a food processor. Puree until smooth. Adjust seasoning with salt and red pepper as needed.

  • Step 5

    Stir in olive oil. Serve at room temperature.

  • Step 6

    Remove the turkey cutlets from the marinade and grill over medium heat for about 4 minutes per side, or until an internal temperature of 165°F is reached on a meat thermometer.

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