In this recipe fresh summer corn and tomatoes double as both sauce and vegetable and cook in the same fry pan used to sear the turkey, which makes it a great choice for a One Pot Wednesday. Offer leftover rice, quinoa or couscous on the side.
Turkey Cutlets with Fresh Corn and Tomatoes
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.
Recipe adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd