Recipe
Guatemalan-style Turkey Cutlets
Saboroso Pavo a la Guatemalteca (Delicious Guatemalan Turkey)
4.4 out of 5
This recipe brings a taste of Guatemala to your plate with a flavorful twist on the traditional Polish dish, Kotlet z indyka. Tender turkey cutlets are seasoned with Guatemalan spices and cooked to perfection, resulting in a mouthwatering dish that will transport you to the vibrant flavors of Guatemala.
Metadata
Preparation time
40 minutes
Cooking time
10 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
In this Guatemalan adaptation of Kotlet z indyka, we replace the traditional Polish seasonings with Guatemalan spices such as achiote, cumin, and coriander. These spices add a distinct flavor profile that is characteristic of Guatemalan cuisine. Additionally, the cooking technique is modified to pan-frying instead of baking, resulting in a crispy texture on the outside while maintaining the juiciness of the turkey cutlets. We alse have the original recipe for Kotlet z indyka, so you can check it out.
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500g (1.1 lb) turkey breast, thinly sliced 500g (1.1 lb) turkey breast, thinly sliced
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2 tablespoons achiote paste 2 tablespoons achiote paste
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1 teaspoon ground cumin 1 teaspoon ground cumin
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1 teaspoon ground coriander 1 teaspoon ground coriander
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon lime juice 1 tablespoon lime juice
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Salt and pepper, to taste Salt and pepper, to taste
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 2g, 0g
- Protein: 32g
- Fiber: 0g
- Salt: 0.5g
Preparation
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1.In a bowl, combine the achiote paste, ground cumin, ground coriander, minced garlic, lime juice, salt, and pepper.
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2.Add the turkey cutlets to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
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3.Heat the vegetable oil in a large skillet over medium heat.
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4.Remove the turkey cutlets from the marinade, allowing any excess marinade to drip off.
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5.Place the turkey cutlets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
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6.Remove the turkey cutlets from the skillet and let them rest for a few minutes before serving.
Treat your ingredients with care...
- Achiote paste — Achiote paste can be found in Latin American grocery stores or online. If unavailable, you can make a substitute by combining equal parts paprika, turmeric, and cayenne pepper.
Tips & Tricks
- For an extra burst of flavor, squeeze fresh lime juice over the cooked turkey cutlets before serving.
- Serve the cutlets with a side of Guatemalan-style rice and beans for a complete meal.
- If you prefer a spicier kick, add a pinch of cayenne pepper to the marinade.
- Make sure to slice the turkey breast thinly to ensure quick and even cooking.
- If you don't have achiote paste, you can use annatto seeds. Simply grind the seeds and mix them with a little oil to form a paste.
Serving advice
Serve the Guatemalan-style turkey cutlets hot, accompanied by a generous portion of rice and beans. Garnish with fresh cilantro and lime wedges for an authentic touch. This dish pairs well with a side of avocado salad or fried plantains.
Presentation advice
Arrange the golden-brown turkey cutlets on a platter, garnishing them with sprigs of fresh cilantro. Place a bowl of rice and beans alongside the cutlets, and add a pop of color with sliced avocado and lime wedges. The vibrant colors and enticing aroma will make this dish a feast for the eyes.
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