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Turkey Cutlets with Fresh Corn
Nb persons: 4
Yield:
Preparation time:
Total time:
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| Yield: Ingredients: | |
| 4 | turkey cutlets, patted dry (1 lb.) |
| Salt | |
| 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 |
| Preparation: 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 Information: CALORIES: 249 ( from fat) | |
| FAT, 11 g (sat: 4 g, mono: , poly: ) | |
CARBOHYDRATE: 11 g
FIBER: 2 g
CALCIUM:
CHOLESTEROL: 94 mg
IRON:
PROTEIN: 28 g
SODIUM: 311 mg
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