Tex-Mex turkey cutlets with corn salad
Frozen corn kernels
2 cup(s), or fresh (about 4 ears)
Uncooked bell pepper(s)
1 item(s), medium, green variety, diced
1 medium, diced
2 medium, thinly sliced
1 medium, seeded and minced
2 tbsp(s), chopped fresh
Fresh lime juice
Extra virgin olive oil
Turkey breast cutlets
4 breast(s), 4 x 115 g (1/4-pound)
½ item(s), cut into 4 wedges
- To make salad, mix together corn, bell pepper, tomato, scallions, jalapeño, cilantro, lime juice, oil, and 1 ml (¼ tsp) salt in serving bowl.
- Spray ridged grill pan with nonstick spray. Set over medium‑high heat.
- Sprinkle turkey with remaining 2 ml (½ tsp) salt, black pepper, and cayenne. Put turkey on grill pan and cook until golden and cooked through, about 3 minutes per side. Serve turkey with corn salad and lime wedges.
- Per serving: 1 turkey cutlet and 250 ml (1 cup) corn salad