Southwestern Turkey Cutlets Recipe

This recipe fits the bill for weeknight cooking -- quick, easy, flavorful and packed with healthful antioxidants.
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  • 2 teaspoons McCormick® Paprika
  • 1/2 teaspoon McCormick® Cumin, Ground
  • 1/2 teaspoon McCormick® Oregano Leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 4 thick-sliced turkey breast cutlets (about 1 1/4 pounds)
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup frozen corn kernels
  • 1/2 cup drained and rinsed canned black beans
10 mins
15 mins
1. Mix paprika, cumin, oregano, salt and sugar in small bowl. Rub both sides of turkey cutlets with 1 tablespoon of the spice mixture. Set aside.

2. Heat oil in large nonstick skillet on medium heat. Add onion; cook and stir 4 minutes or until tender. Add remaining spice mixture; cook and stir 1 minute to toast spices. Stir in corn and beans. Reduce heat to low; cover and cook 3 to 4 minutes or until heated through, stirring occasionally. Remove from heat; keep warm.

3. Place turkey cutlets in skillet. Cook on medium heat 3 minutes per side or until cooked through. Serve turkey cutlets with corn mixture.
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Nutrition (per serving)
Calories: 237 Calories
Fat: 5 Grams
Protein: 30 Grams
Cholesterol: 42 Milligrams
Carbohydrates: 18 Grams
Sodium: 462 Milligrams
Fiber: 4 Grams

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