Directions:
- Sprinkle cutlets with salt and pepper. Warm butter and oil in a large skillet over medium-high heat until butter is foaming. Cook cutlets until browned, turning once, 3 to 4 minutes. Transfer to a plate and cover loosely with foil to keep warm.
- Add shallot and bell pepper to pan and cook, stirring frequently, until softened, 3 minutes. Pour in chicken broth and bring to a boil, scraping browned bits off bottom of pan with a wooden spoon. Add corn and mustard and continue to boil, stirring frequently, until sauce thickens a bit, 2 to 3 minutes more. Place cutlets in skillet and turn to coat with sauce. Add chopped parsley and any accumulated juices from turkey plate to skillet; stir. Serve turkey with sauce immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 341.43 Kcal (1429 kJ) | ||
| Calories from fat | 102.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.34g | 17% | |
|---|---|---|---|
| Cholesterol | 85.14mg | 28% | |
| Sodium | 131.62mg | 5% | |
| Potassium | 748.78mg | 16% | |
| Total Carbs | 23.67g | 8% | |
| Sugars | 5.21g | 21% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 37.3g | 75% | |
| Vitamin C | 21.5mg | 36% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 8.3mg | 46% | |
| Calcium | 26.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 120.58 Kcal (505 kJ) | ||
| Calories from fat | 36.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.01g | 17% | |
|---|---|---|---|
| Cholesterol | 30.07mg | 28% | |
| Sodium | 46.48mg | 5% | |
| Potassium | 264.44mg | 16% | |
| Total Carbs | 8.36g | 8% | |
| Sugars | 1.84g | 21% | |
| Dietary Fiber | 1.26g | 14% | |
| Protein | 13.17g | 75% | |
| Vitamin C | 7.6mg | 36% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 2.9mg | 46% | |
| Calcium | 9.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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