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Tex-Mex turkey cutlets with corn salad

Tex-Mex turkey cutlets with corn salad

1
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
When you can't eat another plain turkey breast, here's a flavorful, colorful recipe for you to try. It's special enough for casual dinner parties but also easy enough for mid-week meals. You can make the corn salad a day in advance - the flavors will enhance the longer it marinates. You can also skip roasting the corn to slash the recipe's cook time.

Ingredients

Frozen corn

2 cup(s), or fresh corn kernels

Green bell pepper

1 medium, diced

Tomato

1 medium, diced

Scallions

2 medium, thinly sliced

Jalapeño pepper

1 medium, seeded and minced

Cilantro

2 Tbsp, chopped

Fresh lime juice

2 Tbsp

Extra virgin olive oil

2 tsp

Table salt

¾ tsp

Uncooked boneless skinless turkey breast

1 pound(s), four 1/4-pound cutlets

Black pepper

¼ tsp

Cayenne pepper

⅛ tsp

Lime

½ item(s), cut into 4 wedges

Instructions

  1. Preheat oven to 425F. Coat a large rimmed baking sheet with nonstick spray.
  2. Pat corn dry with paper towels. Spread corn on baking sheet and roast, stirring twice, until lightly browned, about 20 minutes. Transfer to a medium bowl and let cool slightly.
  3. Add bell pepper, tomato, scallions, jalapeno, lime juice, cilantro, and 1/4 teaspoon salt to corn and stir to combine.
  4. Meanwhile, sprinkle turkey with black pepper, cayenne, and remaining 1/4 teaspoon salt. Heat oil in large skillet over medium-high heat. Add turkey and cook, turning once, until browned and no longer pink in center, 6–8 minutes. Serve turkey with corn salad and lime wedges.
  5. Serving size: 1 turkey cutlet and 1 cup salad

Notes

Prep ahead: Make the corn salad up to 2 days ahead and refrigerate, stirring in the cilantro just before serving to keep it fresh and vibrant. While you’re at it, make a double batch and enjoy the extras inside a sandwich wrap or on top of any kind of greens.

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