Chipotle Turkey Cutlet with Sweet Onion Charred Corn Salsa

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DELICIOUS

Description

Ingredients

sweet corn kernels: 3-1/2 Cups
olive oil: 2 Tablespoons
red onion, chopped: 2-1/2 Cups
cherry tomatoes, quartered: 2-1/2 Cups
fresh cilantro, cleaned, drained and chopped: 1-1/2 Cups
limes, juiced: 3 Medium
TURKEY CUTLETS, 4-ounces each: 3 Pounds
ground chipotle powder (OR 2-1/2 teaspoons each chili powder and mesquite grill seasoning): 5 Teaspoons
olive oil: As needed
low-sodium poultry broth: 1-1/4 Cups
mixed salad greens, well chilled: As needed
Sweet Onion Charred Corn Salsa

Directions

1
Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes.
2
Add oil and onion to skillet and sauté 2 minutes. Add tomatoes and cilantro; sauté 1 minute.
3
Remove from heat and stir in lime juice.
4
May be prepped ahead, covered and reserved in refrigerator.
5
Turkey Cutlets: Gently pound cutlets to an even thickness. Pat dry and sprinkle both sides of cutlets with chipotle powder. Cover and hold in refrigerator.
6
Per order: heat oil in skillet over medium-high heat. Add turkey cutlets and sauté, turning once, about 6 to 8 minutes or until cooked.
7
Add 1 to 2 tablespoons broth per cutlet and quickly cook to heat through, spooning sauce over turkey to blend flavors
8
Service: Portion turkey and sauce over bed of mixed salad greens. Serve with reserved salsa.