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Dine and Dish

Food blog with family recipes

November 14, 2007

Turkey Cutlets with Smokey Black Bean Sauce

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I am like a kid around the holidays, especially when it comes to the food. I look forward to the delicious feast of goodies that is usually bountiful this time of year. Pumpkin pie, frosted sugar cookies, delicious rolls, roasted turkey, etc. I love the hearty food of the season. The problem is, I look forward to this food so much that I just cannot take the anticipation. I typically end up making these things before the holidays even arrive and by the time we sit down for our holiday meal, I have already had my fill of it all in the weeks prior.

This year I have had a turkey hankering for quite some time. Instead of waiting to appease my appetite on Thanksgiving day, I have been making turkey, turkey and more turkey.  By the time Thanksgiving gets here, I will most likely be sick of turkey, but you know what? In the meantime we have enjoyed some delicious meals, so different from the traditional roasted turkey, that I may still find room on Thanksgiving day for a little turkey on my plate.

One of my favorites so far is a recipe adapted from the December 2004 issue of Cooking Light magazine. Turkey Cutlets with Smoky Black Bean Sauce was so easy to put together and it gave what can sometimes be bland turkey a whole new life. If you are in the mood for turkey, go ahead and indulge a little early this year. With a recipe like this, it will just leave you wishing for more!

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Turkey Cutlets with Smoky Black Bean Sauce

Perfect dinner especially for the cold winter season. 
Course Dinner
Keyword dinner
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes

Ingredients

Ingredients

  • 1/4  cup  fat-free less-sodium chicken broth
  • 2  teaspoons  onion powder
  • 2 cloves minced garlic
  • 1/2  teaspoon  chili powder
  • 1/2  teaspoon  white wine vinegar
  • 1/8  teaspoon  salt
  • Dash of ground red pepper
  • 1  15-ounce can black beans, rinsed and drained
  • 1  14.5-ounce can diced tomatoes, drained
  • 1/2  teaspoon  barbecue smoked seasoning such as Hickory Liquid Smoke
  • 2  tablespoons  butter
  • 8  2-ounce turkey breast cutlets
  • 1/8  teaspoon  salt
  • Cooking spray

Instructions

Preparation

  • Combine first 9 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 8 minutes. Stir in smoked seasoning; cook for 2 minutes. Remove from heat; stir in butter.
  • While sauce cooks, heat a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt. Coat pan with cooking spray. Add turkey to pan; cook 2 minutes on each side or until done. Serve with sauce.
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Filed Under: Main Dish, Previous Tagged With: beans, Dinner, turkey

Reader Interactions

Comments

  1. Asha says

    November 14, 2007 at 4:41 pm

    Turkey already! Couldn’t wait until next week, huh?:D
    Looks yum with Latin flavor!

  2. Deborah says

    November 14, 2007 at 4:22 pm

    This looks delicious and different than the normal turkey dinner!

  3. MyKitchenInHalfCups says

    November 14, 2007 at 6:49 pm

    I don’t see much use anymore of the bottle liquid smoke and I’ve always liked and used it. This looks terrific with the black beans Kirsten!

  4. Meeta says

    November 14, 2007 at 7:17 pm

    Simply simple and incredible delish. This is just the kind of thing I love. Great one Kristen!

  5. Cris says

    November 14, 2007 at 8:06 pm

    It looks incredibly delicious! Love black beans…

  6. Jody says

    November 15, 2007 at 1:29 am

    I love that you aren’t waiting. Why should be just anticipate the single day when we can spread and enjoy the season for even more than 1 day.

  7. Cakespy says

    November 17, 2007 at 5:01 pm

    Wow…spicy black beans and Turkey cutlets. I am a fan of going in slightly different directions for Thanksgiving (last year we had pumpkin lasagne!), so this was a nice recipe to find this week with the big Turkey Day looming close.

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