Tex-Mex Turkey Cutlets - serves 2

Preparation - 30 minutes

2 taco shells(1 ounce),made into crumbs
1 tbsp uncooked yellow cornmeal
2 tbsp low-fat buttermilk (1%)
1 tsp each chili powder and freshly squeezed lime juice
2 turkey cutlets
2 tsp vegetable oil
1 medium tomato, seeded and diced
1/2 cup mixed vegetable juice
2 tbsp chopped scallion(green onion)
1 tbsp seeded and minced mild chili pepper

On sheet of wax paper combine taco shell crumbs and cornmeal; set aside.
In small mixing bowl combine buttermilk, chili powder, and lime juice and stir to combine.
Dip turkey cutlets into buttermilk mixture and then dredge in cornmeal mixture, coating both sides and using all of the mixtures. Arrange cutlets on nonstick baking sheet; drizzle 1/2 tsp oil over each cutlet.
Broil 5 to 6 inches from heat source until lightly browned, 6-8 minutes. Turn cutlets over, drizzle each with 1/2 tsp oil, and continue broiling until cutlets are tender, about 5 minutes longer.
While cutlets are broiling prepare sauce. In small mixing bowl combine remaining ingredients.
To serve, transfer cutlets to serving platter and top with tomato mixture.