Chipotle Turkey Cutlet with Sweet Onion Charred Corn Salsa

Culinary Setting
Meal Type
40 MIN
Cooking Style
Grill, Quick and Easy
Boneless Breast


3-1/2 c sweet corn kernels

2 tbsp olive oil

2-1/2 c red onion, chopped

2-1/2 c cherry tomatoes, qtered

1-1/2 c fresh cilantro, cleaned, drained and chopped

3 Medium limes, juiced

3 lbs TURKEY CUTLETS, 4-oz each

5 tsp ground chipotle powder (OR 2-1/2 tsp each chili powder and mesquite grill seasoning)

As needed olive oil

1-1/4 c low-sodium poultry broth

As needed mixed salad greens, well chilled

Sweet Onion Charred Corn Salsa


Char corn in nonstick skillet over medium-high heat, stirring often, about 3 minutes.

Add oil and onion to skillet and sauté 2 minutes. Add tomatoes and cilantro; sauté 1 minute.

Remove from heat and stir in lime juice.

May be prepped ahead, covered and reserved in refrigerator.

Turkey Cutlets: Gently pound cutlets to an even thickness. Pat dry and sprinkle both sides of cutlets with chipotle powder. Cover and hold in refrigerator.

Per order: heat oil in skillet over medium-high heat. Add turkey cutlets and sauté, turning once, about 6 to 8 minutes or until cooked.

Add 1 to 2 tablespoons broth per cutlet and quickly cook to heat through, spooning sauce over turkey to blend flavors

Service: Portion turkey and sauce over bed of mixed salad greens. Serve with reserved salsa.