Turkey Cutlets with Fresh Corn and Tomatoes
What is great about this recipe is that the fresh summer corn and tomatoes double as both sauce and vegetable and cook in the same frying pan used to sear the turkey. Offer rice, quinoa, bulgur wheat or couscous on the side.
- 1 to 1 1/4 lb. (500 to 625 g) turkey breast cutlets
- 1 3/4 tsp. sweet paprika
- 1 tsp. ground cumin
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 1/4 small red onion, finely chopped
- 1/4 to 1/2 tsp. red pepper flakes
- Corn kernels cut from 3 ears (about 2 cups/3/4 lb./375 g)
- 10 to 12 oz. (315 to 375 g) grape or cherry tomatoes, halved
- 1/2 cup (4 fl. oz./60 ml) low-sodium chicken broth
- 2 Tbs. minced fresh marjoram
Sprinkle the turkey with 1 tsp. of the paprika and the cumin and season lightly with salt and pepper. In a large nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches if necessary, add the turkey and sauté until browned and just cooked through, about 3 minutes per side. Transfer the cooked turkey to a warmed platter and tent with foil to keep warm.
In the same fry pan over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion and pepper flakes and cook until the onion begins to soften, about 1 minute. Add the corn, and then sprinkle with salt and pepper. Sauté until the corn begins to soften, about 3 minutes. Add the tomatoes and cook until soft and juicy, about 2 minutes. Mix in the remaining 3/4 tsp. paprika and then the broth and any juices on the turkey platter. Boil until the liquid is syrupy, about 1 minute. Stir in the marjoram.
Taste and adjust the seasoning. Spoon the corn-tomato mixture over the turkey and serve immediately. Serves 4.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011)