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Sunday, May 30, 2010

Butterball® Chili Crusted Cutlets with Enchilada Sauce (Tuesday)

Butterball® Chili Crusted Cutlets with Enchilada Sauce
Servings: 7
Source: The Butterball Turkey Company, Copyright: © 1998 Butterball Turkey Company



1 12-ounce package Butterball® Fresh Boneless Turkey Breast Cutlets
1/2 cup cornmeal
2 teaspoons chili powder (2 to 3 teaspoons)
1 tablespoon olive oil
1 10-ounce can enchilada sauce
1/2 cup fine shredded taco cheese


Serve with: Birdseye Southwestern Corn or Southwestern Rice

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