Fantastic Foodie Friday~ Turkey Cutlets with Fresh Corn

• 
  
• 4 turkey cutlets, patted dry (1 lb.)
• Salt and pepper
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon olive oil 
• 1 shallot, finely chopped
• 1/2 red bell pepper, seeded and diced
• 1/2 cup low-sodium chicken broth 
• 1 cup fresh corn kernels (from
• 2 small ears of corn)
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh parsley

Preparation

1. Sprinkle cutlets with salt and pepper. Warm butter and oil in a large skillet over medium-high heat until butter is foaming. Cook cutlets until browned, turning once, 3 to 4 minutes. Transfer to a plate and cover loosely with foil to keep warm.
2. Add shallot and bell pepper to pan and cook, stirring frequently, until softened, 3 minutes. Pour in chicken broth and bring to a boil, scraping browned bits off bottom of pan with a wooden spoon. Add corn and mustard and continue to boil, stirring frequently, until sauce thickens a bit, 2 to 3 minutes more. Place cutlets in skillet and turn to coat with sauce. Add chopped parsley and any accumulated juices from turkey plate to skillet; stir. Serve turkey with sauce immediately.