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Yucatan Turkey Cutlets



Ingredients:
1 Pound(s) Turkey Cutlets
3 Tablespoon(s) All-Purpose Flour
2 Tablespoon(s) Vegetable Oil
1 Tablespoon(s) Butter
1/2 Teaspoon(s) Ground Chili Powder
1/4 Teaspoon(s) Ground Cumin
2/3 Cup(s) Chicken Broth
1/3 Cup(s) Orange Juice
1 Tablespoon(s) Tomato Paste
2 Teaspoon(s) Liquid from green olives
2 Green Onions, sliced
3 Tablespoon(s) Chopped Green Onions
2 Tablespoon(s) Sunflower Seeds
Directions: Dredge cutlets in flour in pie plate. Pat off excess flour; place cutlets on wax paper. Measure out 2 tablespoons flour and reserve for sauce. Heat oil in skillet over medium heat. Add cutlets; saute 8 to 10 minutes or until golden on both sides. Transfer to serving plate. Pour off oil from skillet. Heat butter in skillet. Stir in chili powder, cumin, and reserved flour; cook, stirring, 2 minutes. Remove from heat. Whisk in broth, orange juice, tomato paste, olive liquid, and green onion until mixture is well blended and smooth. Return to heat. Bring to a boil; cook, stirring, 2 minutes, until thickened and bubbly. Add cutlets; cook until heated through, about 4 minutes. Spoon onto serving plate. Sprinkle with sunflower seeds.
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