Guatemalan-style Turkey Cutlets

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.

• 500g (1.1 lb) turkey breast, thinly sliced 500g (1.1 lb) turkey breast, thinly sliced
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• 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

1. 1.
   In a bowl, combine the achiote paste, ground cumin, ground coriander, minced garlic, lime juice, salt, and pepper.
2. 2.
   Add the turkey cutlets to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat.
4. 4.
   Remove the turkey cutlets from the marinade, allowing any excess marinade to drip off.
5. 5.
   Place the turkey cutlets in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.
6. 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.