- 1/3 cup shelled pumpkin seeds, chopped, divided
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 pound turkey cutlets
- 4 teaspoons extra-virgin olive oil, divided
- 1/2 cup chopped onion
- 1 (4.5 ounce) can chopped green chiles
- 1/4 cup water
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- waxed paper
- Cooked long-grain brown rice (optional)
- Toast pumpkin seeds in a skillet over medium-high heat, 2 minutes. Cool completely. Combine half the seeds, cumin, salt and pepper on waxed paper. Dip cutlets into seed mixture.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add cutlets and cook 5 minutes, turning once halfway through. Transfer cutlets to a plate; cover to keep warm.
- Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion, chiles, remaining seeds and the water; cook about 2 minutes, until heated through. Remove from heat; stir in lime juice and cilantro.
- Divide turkey among 4 serving plates. Spoon sauce evenly over top. Serve with rice, if desired.