Tex-Mex turkey cutlets with corn salad
1
Points®
Total time: 21 min • Prep: 15 min • Cook: 6 min • Serves: 4 • Difficulty: Easy
Looking for an alternative to chicken breast? Try turkey cutlets: They’re just as quick‑cooking and versatile as their chicken counterparts. Here they make a quick dinner with a Southwest‑inspired corn‑and‑tomato salad.
Ingredients
Frozen corn
2 cup(s), or fresh (about 4 ears)
Bell pepper
1 item(s), medium, green variety, diced
Tomato
1 medium, diced
Uncooked scallions
2 medium, thinly sliced
Jalapeño pepper
1 medium, seeded and minced
Cilantro
2 tbsp(s), chopped fresh
Fresh lime juice
2 tbsp(s)
Extra virgin olive oil
2 tsp(s)
Table salt
¾ tsp(s)
Uncooked turkey breast cutlets
4 breast(s), 4 x 115 g (1/4-pound)
Black pepper
¼ tsp(s)
Cayenne pepper
⅛ tsp(s)
Lime
½ wedge(s), cut into 4 wedges
Instructions
1
To make salad, mix together corn, bell pepper, tomato, scallions, jalapeño, cilantro, lime juice, oil, and 1 ml (¼ tsp) salt in serving bowl.
2
Spray ridged grill pan with nonstick spray. Set over medium‑high heat.
3
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.
4
Per serving: 1 turkey cutlet and 250 ml (1 cup) corn salad
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