Cutlets with Corn & Pepper Salsa

Cutlets with Corn & Pepper Salsa
Servings: 12 Prep 15 mins Marinate 1 hr to 4 hrs Cook 6 mins per batch Grill 10 mins


Corn & Pepper Salsa:
  • 8 ears corn, shucked
  • 3 sweet red peppers
  • 1/4 cup olive oil
  • Juice of 3 limes
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 thin-sliced turkey or chicken cutlets (about 3 pounds total)
  • 1 cup buttermilk
  • Juice of 1 lime
  • 1 cup yellow cornmeal
  • 1/2 cup seasoned dried bread crumbs
  • 3 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Make It

Corn & Pepper Salsa:

1. Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Coat corn and peppers with nonstick cooking spray. Grill corn and peppers, turning often, until lightly charred, about 10 minutes.

2. Remove from grill. Place peppers in a paper bag; let cool. When cool, remove skins, seeds and inner membranes. Chop coarsely. Cut corn from cobs; combine with peppers, olive oil, lime juice, cilantro, salt and pepper. Stir well.


3. Place cutlets in a large resealable plastic bag. Add buttermilk and lime juice. Marinate at least 1 hour in refrigerator or up to 4 hours.

4. Combine cornmeal and bread crumbs in a large shallow plate. Remove a cutlet from the marinade; let excess drip back in. Place in cornmeal mixture and turn to coat completely. Set on plate in a single layer; repeat, using remaining mixture.

5. Heat large nonstick skillet over medium-high heat; coat with nonstick spray. Add 2 teaspoons of oil and tilt to coat bottom. Add enough cutlets to cook in a single layer; sprinkle with a little salt and pepper. Cook about 3 minutes per side; remove to a paper-towel-lined plate. Repeat, adding more nonstick spray and oil. Let cutlets cool, turning on paper towel occasionally. Refrigerate, covered with plastic wrap, up to 1 day. Remove 30 minutes before serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 361, Fat, total (g): 17, chol. (mg): 74, sat. fat (g): 3, carb. (g): 25, fiber (g): 3, pro. (g): 28, sodium (mg): 330, Percent Daily Values are based on a 2,000 calorie diet.