Turkey Cutlets With Chorizo-Lime Butter Sauce

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Washington Post

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Ingredients

1 pound fingerling potatoes (none larger than a golf ball)

Kosher salt

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 ounces cured and cooked Mexican chorizo

2 limes

1 teaspoon dried oregano, preferably Greek

1/8 teaspoon cayenne pepper

1 1/4 pounds turkey cutlets

Freshly ground black pepper

Leaves from 8 to 10 stems cilantro or flat-leaf parsley

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