Tex-Mex turkey cutlets with corn salad
5
Points®
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 kernels
2 cup(s)
Green bell pepper(s)
1 medium
Tomato(es)
1 medium
Uncooked scallion(s)
2 medium
Jalapeño pepper(s)
1 medium
Cilantro
2 Tbsp
Fresh lime juice
2 Tbsp
Extra virgin olive oil
2 tsp
Table salt
0.75 tsp
Uncooked boneless skinless turkey breast
1 pound(s)
Black pepper
0.25 tsp
Cayenne pepper
0.125 tsp
Lime
0.5 item(s)
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
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