Instructions: 1. Toast pumpkin seeds in skillet over medium-high heat, 2 minutes. Cool.

Combine
half the seeds, cumin, salt and pepper on waxed paper. Dip cutlets into seed mixture.

2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add cutlets and cook 5 minutes, turning once. Transfer cutlets to a plate; cover.

3. Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion, chiles,
remaining seeds and water; cook until heated through, about 2 minutes.

Remove from
heat; stir in lime juice and cilantro.

4. Divide turkey among 4 plates. Spoon sauce evenly over top. Serve with rice, if desired.

Makes 4 servings.

in Beautiful B.C.

Your family will never guess that this dish is low-fat and low-calorie, but it is-courtesy
of the lean turkey cutlets and spicy green mole sauce. Turkey cutlets are coated with
toasted pumpkin seeds for satisfying crunch.

Low-fat
Low-calorie
Prep time: 10 minutes

Cooking Time: 9 minutes

Degree of difficulty: easy

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