Santa Fe Turkey Sauté

Two minutes per side is all that's needed to sauté these thin slices of cornmeal-coated turkey breast. Chopped fresh peaches add the sweet taste of summer to a jarred salsa topping.


  • 1 medium peach, peeled and coarsely chopped
  • 1 tablespoon snipped fresh cilantro
  • 3/4 cup thick and chunky salsa
  • 1/4 cup yellow cornmeal
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1-1 1/4 pounds turkey breast slices (about 6-7 slices)
  • 2 teaspoons vegetable oil, divided


  1. Coarsely chop peach using Food Chopper. Snip cilantro using Professional Shears. In Small Batter Bowl, combine peach, cilantro and salsa; set aside.

  2. In shallow dish, combine cornmeal, flour, cumin, salt, garlic powder and black pepper. Coat both sides of each turkey slice with cornmeal mixture. Discard any remaining cornmeal mixture.

  3. In (12-in.) Skillet, heat 1 teaspoon of the oil over medium heat 1-3 minutes or until shimmering. Add half of the turkey slices. Cook 2 minutes; turn using Nylon Turner. Continue cooking 2 minutes or until coating is golden brown and turkey is no longer pink. Remove turkey from skillet onto serving platter; keep warm. Cook remaining turkey slices in remaining 1 teaspoon oil. To serve, top with peach salsa.


  • 4  servings

Nutrients per serving:

Calories 220, Total Fat 3.5 g, Saturated Fat 0.5 g, Cholesterol 70 mg, Carbohydrate 17 g, Protein 29 g, Sodium 820 mg, Fiber 1 g

U.S. Diabetic exchanges per serving:

1 starch, 4 meat (1 carb)

Cook's Tips:

For a really quick dinner, prepare salsa and coating mix earlier in the day. Cover and refrigerate salsa until ready to use. Cover coating mix until ready to coat turkey slices.

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