Southwestern Turkey Cutlets
This recipe fits the bill for weeknight cooking -- quick, easy, flavorful and packed with healthful antioxidants.
Makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15 minutes
2 teaspoons McCormick® Paprika
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon salt
1/2 teaspoon sugar
4 thick-sliced turkey breast cutlets (about 1 1/4 pounds)
1 tablespoon olive oil
1 cup chopped onion
1 cup frozen corn kernels
1/2 cup drained and rinsed canned black beans
1. Mix paprika, cumin, oregano, salt and sugar in small bowl. Rub both sides of turkey cutlets with 1 tablespoon of the spice mixture. Set aside.
2. Heat oil in large nonstick skillet on medium heat. Add onion; cook and stir 4 minutes or until tender. Add remaining spice mixture; cook and stir 1 minute to toast spices. Stir in corn and beans. Reduce heat to low; cover and cook 3 to 4 minutes or until heated through, stirring occasionally. Remove from heat; keep warm.
3. Place turkey cutlets in skillet. Cook on medium heat 3 minutes per side or until cooked through. Serve turkey cutlets with corn mixture.
per serving
Calories: 237
Fat: 5 g
Carbohydrates: 18 g
Cholesterol: 42 mg
Sodium: 462 mg
Fiber: 4 g
Protein: 30 g