Turkey Cutlets with Corn

It has been almost two weeks since Thanksgiving and I am still on the turkey train.  I have been enjoying turkey sandwiches, turkey lasagna and now, turkey cutlets.

I fell in love with this recipe over the summer.  At the height of their season, we were receiving weekly deliveries of corn in our box.  Even though we were happy to eat grilled corn on the cob nightly, we were excited to try something new.

Like most of the recipes I make, this dish is healthy and easy.  The turkey cutlets are a nice blank canvas for the complexity of the sauce.  The sweetness of the corn paired with the tanginess of the Dijon adds an unexpected “pop” of flavor to the dish.


1 1/3 lb of turkey cutlets

Salt and pepper

1 1/2 tablespoons unsalted butter

1 tablespoon olive oil

1 shallot, finely shopped

1/2 red bell pepper, seeded and diced

1/2 cup low sodium chicken broth

1 cup frozen corn kernels

1 tablespoon Dijon mustard

1 tablespoon chopped fresh parsley


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.  Yields 4 servings.

Recipe slightly adapted from All You via MyRecipes.com

I choose to serve this dish with a side of steamed broccoli and a butternut squash/sweet potato mash.  The mash worked well to soak up all the yumminess of the sauce.  And of course you can never go wrong with the simplicity of steamed broccoli.  If you are having trouble finding turkey cutlets (I got mine at Trader Joes), or prefer to use another protein, pork tenderloin or chicken cutlets would both work well as a substitute.

So, if you are in need of a turkey fix, without the fixings, go ahead and give this recipe a try.  It is a great way to use a traditional ingredient in a non-traditional way.

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