Love and Olive Oil - Eat to Live. Cook to Love.

Feed Us, Day 4: Almond-Crusted Chicken Cutlets with Papaya-Orange Salsa

Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

Thanks to Mom for sending us this recipe!

Unfortunately for us, we couldn’t find turkey cutlets. Or any cut of turkey other than an entire turkey breast. Do you think they realize that turkey is, in fact, good to eat the rest of the year, and not just in November? Anyways, we were forced to use chicken cutlets instead. I think turkey is definitely preferable if you can find it, but the chicken (and you know how we feel about chicken) was actually quite tasty. The almond crust makes for a great way to cook cutlets.

Papaya mystifies me. Not only are they massive (we only needed half a fruit to fulfill the 1 cup required for the recipe – we froze the rest, smoothies maybe?) but I find it lacking in flavor. Almost like a mushy, bland melon. I know, mom, you could eat papaya day in and day out, and maybe I’m just missing the papaya-loving tastebud. That’s not to say I didn’t enjoy this recipe, I did! I’d just make it with mango next time. :)

Almond-Crusted Turkey Cutlets with Papaya-Orange Salsa

Makes 4 servings. Recipe from Everyday Health.


2 large oranges
1 cup diced papaya
2 tablespoons fresh cilantro, chopped
1 whole jalapeño, 1 tablespoon minced seeded
1 tablespoon red onion, diced
1 teaspoon cumin, ground, divided
3/4 teaspoon salt, divided
1/2 cup sliced almonds, coarsely chopped
1 1/2 lbs turkey cutlets
1/4 teaspoon chile pepper, ancho or pasilla, freshly ground
2 teaspoon olive oil


Peel and section oranges over a bowl; squeeze membranes to extract juice. Place orange sections and 1/4 cup juice in a medium bowl; reserve remaining juice for another use. Discard membranes. Break orange sections into small pieces with 2 forks. Add papaya, cilantro, jalapeño, onion, 1/4 teaspoon cumin, and 1/4 teaspoon salt; toss gently, and set aside.

Place almonds in a shallow dish. Sprinkle turkey cutlets with remaining 3/4 teaspoon cumin, remaining 1/2 teaspoon salt, and black pepper. Press both sides of each cutlet into the almonds to coat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-low heat. Add cutlets, and cook 6 minutes on each side or until turkey is done. Serve with salsa.

All images and text ©
That's My Jam: Autumn edition Now Available!

6 CommentsLeave a Comment →

  1. 1
    Posted On August 12, 2008 at 9:48 am

    You know what’s funny? I actually crave turkey the other 11 months of the year besides November! And I can never find good cuts of it. Trader Joes has some but I don’t normally buy produce or meat from TJ’s…


  2. 2
    Posted On August 13, 2008 at 8:27 pm

    I bought turkey tenderloin from JennieO and cut it into cutlets myself.
    I bet if you asked someone in the meat department they could cut it into cutlets for you?
    We all love turkey and do not save it only for Thanksgiving!


  3. 3
    Posted On August 13, 2008 at 8:29 pm

    Also, I found Strawberry Papaya in the store. It is huge, has lots of flavor is very juicy and, obviously, is strawberry colored. Look for it and try it! You might like it better!


  4. 4
    Posted On August 14, 2008 at 11:17 am

    I too am not a lover of the Papaya, and think that a Mango has way more flavour. With that in mind I went and made this recipe last night, substituting in the Mango. I used chicken as well, added coconut to the crushed almonds and served with a simple green salad. It was delicious, fast and barely any clean up – a joy in the summer. Thank you for sharing!


  5. 5
    Posted On August 14, 2008 at 8:48 pm

    That looks really good.


  6. 6
    Posted On March 4, 2009 at 7:57 pm

    Empire Kosher has turkey cutlets all year around look in the kosher section or go to a kosher butcher the meet tastes better anyway because it is drug free and basically free range as in all glat kosher meat products


Leave a Comment