Southwestern Style Turkey Cutlets

Ingredients

In this adaptation, the traditional pork cutlets are replaced with turkey cutlets to align with Southwestern American cuisine. The original dish's seasoning is enhanced with Tex-Mex flavors, including cumin, chili powder, and paprika. Additionally, the dish is served with a zesty corn salsa, which adds a fresh and tangy element to the recipe. We alse have the original recipe for Kotlet s trsja, so you can check it out.

• 4 turkey cutlets (500g / 1.1 lb) 4 turkey cutlets (500g / 1.1 lb)
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cups (340g) fresh corn kernels 2 cups (340g) fresh corn kernels
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1/2 cup (75g) finely chopped red onion 1/2 cup (75g) finely chopped red onion
• 1 jalapeno, seeded and finely chopped 1 jalapeno, seeded and finely chopped
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• Juice of 1 lime Juice of 1 lime

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 34g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   In a small bowl, combine the cumin, chili powder, paprika, salt, and black pepper.
2. 2.
   Rub the spice mixture evenly over both sides of the turkey cutlets.
3. 3.
   Heat the olive oil in a large skillet over medium-high heat.
4. 4.
   Add the turkey cutlets to the skillet and cook for 4-5 minutes per side, or until cooked through and golden brown.
5. 5.
   Meanwhile, in a separate bowl, combine the corn kernels, diced tomatoes, red onion, jalapeno, cilantro, and lime juice. Mix well to combine.
6. 6.
   Remove the turkey cutlets from the skillet and let them rest for a few minutes.
7. 7.
   Serve the turkey cutlets with a generous spoonful of the corn salsa on top.

Treat your ingredients with care...

• Turkey cutlets — Make sure to pound the turkey cutlets to an even thickness before marinating them. This will ensure they cook evenly and remain tender.
• Corn kernels — If fresh corn is not available, you can use frozen corn kernels. Thaw them before using or briefly sauté them in a skillet until heated through.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno when making the corn salsa.
• Serve the turkey cutlets on a bed of lettuce or alongside a fresh green salad for a complete meal.
• If you prefer a milder flavor, reduce the amount of chili powder and jalapeno in the recipe.
• The corn salsa can be made ahead of time and refrigerated for up to 24 hours. Just add the lime juice right before serving to keep it fresh.
• If you don't have turkey cutlets, you can use chicken cutlets as a substitute.

Serving advice

Serve the Southwestern Style Turkey Cutlets with Corn Salsa as a main course. Garnish with additional cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the turkey cutlets on a platter and spoon the vibrant corn salsa over the top. Sprinkle some extra paprika or chili powder for added visual appeal.