Tex-Mex turkey cutlets with corn salad
1
Points® value
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