Mexican Turkey Cutlets

In a shallow dish, combine flour, paprika, garlic and chili powders; mix well.

Pat turkey cutlets dry with clean paper towels. Coat cutlets with flour mixture.

In a large non-stick skillet, heat oil.

Sauté cutlets over medium-high heat 3 to 4 minutes on each side or until lightly browned and no longer pink inside.

Reduce heat and spoon 1 tablespoon salsa onto the center of each cutlet.

Sprinkle evenly with Mozzarella. Cover and cook 5 minutes longer or until cheese has melted. Serve with additional salsa, if desired.

NOTE: If cutlets or steaks are not available, cut 1 pound skinless, boneless turkey breast into 1/3-inch slices.