- Main
- Turkey
- Mexican
- One pot
- Stovetop
- Blender
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the turkey
- 1 1/2 lb
turkey breast cutlets, pounded to about 1/4 inch thick
- 1 1/2 tsp
ground cumin
- 1 tsp
kosher salt
- 1/2 tsp
black pepper
- 3 tbsp
vegetable oil, divided
2 tbsp in step 3, 1 tbsp in step 5
For the pipián verde
- 3/4 cup
raw hulled pumpkin seeds (pepitas)
- 1 can
whole tomatillos (28 oz), drained
- 1
serrano chile, stemmed, halved (seeds removed for less heat)
- 1 cup
cilantro leaves and tender stems, lightly packed
- 1/2
white onion, roughly chopped
- 2 cloves
garlic, peeled
- 1 cup
chicken broth
1/2 cup in step 4, 1/2 cup in step 5
salt, to taste
To serve
- 2 tbsp
cilantro, chopped (optional)
- 1
lime, cut into wedges
- Dairy-free
- Gluten-free
Not checked: whole tomatillos (28 oz), cilantro leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Pat the turkey cutlets dry. Mix the cumin, salt and pepper in a small bowl and rub it all over both sides of the cutlets. Set aside while you toast the seeds.
5 min
- 1 1/2 lb turkey breast cutlets
- 1 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Step 2
Set a large skillet over medium heat and add the pumpkin seeds (no oil). Toast, stirring constantly, until they puff, pop and smell nutty, 3 to 4 minutes. They burn fast, so don't walk away. Tip them onto a plate to cool and wipe out the skillet.
4 min
- 3/4 cup raw hulled pumpkin seeds (pepitas)
- Step 3
Return the skillet to medium-high heat with 2 tablespoons of the oil. When it shimmers, add the cutlets in a single layer, working in two batches if they don't all fit. Sear undisturbed until golden, 2 to 3 minutes, then flip and cook 1 to 2 minutes more, until just cooked through. Move them to a plate and let them rest.
8 min
- 1 1/2 lb turkey breast cutlets
- 2 tbsp vegetable oil
- Step 4
While the turkey rests, put the toasted pumpkin seeds (save a spoonful for garnish if you like), drained tomatillos, serrano, cilantro, onion, garlic and 1/2 cup of the broth in a blender. Blend until smooth and creamy, about 1 minute.
5 min
- 3/4 cup raw hulled pumpkin seeds (pepitas)
- 1 can whole tomatillos (28 oz)
- 1 serrano chile
- 1 cup cilantro leaves and tender stems
- 1/2 white onion
- 2 cloves garlic
- 1/2 cup chicken broth
- Step 5
Add the remaining 1 tablespoon oil to the same skillet over medium heat, then pour in the blended sauce (it will spatter). Cook, stirring often, until it darkens slightly and thickens, 6 to 8 minutes. Stir in the remaining 1/2 cup broth a little at a time until it coats a spoon like gravy, and season with salt.
8 min
- 1 tbsp vegetable oil
- 1/2 cup chicken broth
- salt
- Step 6
Slide the cutlets and any juices from the plate back into the skillet, spooning sauce over them, and warm through for 1 to 2 minutes. Serve scattered with chopped cilantro and the reserved pumpkin seeds, with lime wedges alongside.
2 min
- 1 1/2 lb turkey breast cutlets
- 2 tbsp cilantro
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026