Turkey Cutlets with Fresh Corn |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 turkey cutlets, patted dry (1 lb.) |
salt and pepper |
1 1/2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 shallot, finely chopped |
1/2 red bell pepper, seeded and diced |
1/2 cup low-sodium chicken broth |
1 cup fresh corn kernels (from |
2 small ears of corn) |
1 tablespoon dijon mustard |
1 tablespoon chopped fresh parsley |
Directions:
1. 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.
2. 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.
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