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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.
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.
Place turkey cutlets in skillet. Cook on medium heat 3 minutes per side or until cooked through. Serve turkey cutlets with corn mixture.
This is also great using skinless chicken breast!
Larry | April 23, 2015 |
I really liked the one dish meal, and it was relatively healthy. I used canned corn drained, and it was fine. I maybe will cook turkey a little longer next time, so it is really tender. I loved all te spices and vegetables.
brenda poplin | July 20, 2017 |