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
Servings: 7
Combine cornmeal and chili powder; dip cutlets to coat both sides. Heat olive oil in large skillet over high heat until hot; brown cutlets 1 minutes on each side. Pour enchilada sauce over cutlets. Cover and heat for 3 to 4 minutes. Top with cheese; serve.
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
Servings: 7
Combine cornmeal and chili powder; dip cutlets to coat both sides. Heat olive oil in large skillet over high heat until hot; brown cutlets 1 minutes on each side. Pour enchilada sauce over cutlets. Cover and heat for 3 to 4 minutes. Top with cheese; serve.