Turkey Cutlets with Corn Salsa
Serve with a green salad.

Servings: 4

• 1 1/2 cups fresh or frozen corn kernels, thawed
• 1 1/4 pounds fresh turkey breast fillets*
• 2 teaspoons chipotle chile powder
• 1 1/2 tablespoons olive oil

• 1 medium green bell pepper, diced
• 1 small red onion, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• Lime wedges

Char corn in heavy medium nonstick skillet over medium-high heat, stirring often, about 4 minutes. Set aside.

Sprinkle turkey on both sides with chile powder; sprinkle with salt. Heat 1/2 tablespoon oil in large skillet over medium-high heat. Add half of turkey and sauté until cooked through, about 1 1/2 minutes per side. Repeat with 1/2 tablespoon oil and remaining turkey. Transfer to plate.

Add 2 teaspoons oil to skillet. Add bell pepper and onion; sauté 3 minutes. Increase heat to high and add charred corn. Sauté until peppers begin to brown, about 3 minutes longer. Stir in cilantro and lime juice. Season salsa with salt and pepper; transfer to medium bowl. Return turkey to skillet and reheat, about 1 minute. Spoon salsa over turkey and serve with lime wedges.

COOKS NOTE: This recipe also works well with thin chicken cutlets.

Per Serving: 265 Calories; 7g Fat (24.5% calories from fat); 1g Saturated Fat; 33g Protein; 19g Carbohydrate; 3g Dietary Fiber; 80mg Cholesterol; 296mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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