Chipotle Turkey Cutlets With Sweet Onion & Charred Corn Salsa

This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.





1½ cups corn kernels 

1 cup chopped red onion

1 tablespoon olive oil

1 cup quartered cherry tomatoes

½ cup chopped fresh cilantro

1 lime, quartered



1 cup combined crushed corn flakes and Panko bread crumbs

1 teaspoon ground red pepper

1 tablespoon Lawry’s Salt-Free 17

1¼ pounds turkey breast cutlets, marinated

2 teaspoons chipotle sauce

1 tablespoon olive oil

1 egg white

½ cup skim milk



Salsa – Makes 2-1/2 cups

  1. Char corn in a nonstick skillet over medium-high heat, stirring often, about 3 minutes.
  2. Add onion and oil to skillet and sauté 2 minutes. Add tomatoes and cilantro, sauté for 1 minute.
  3. Remove from heat, squeeze juice from lime over, and mix. May be made ahead and chilled, or made and served warm with turkey.

Turkey – Makes 4-6 servings

  1. Spray a large nonstick skillet with cooking spray. Using a pastry brush, spread oil evenly to coat the skillet. Heat over medium heat for 1 minute. Combine chipotle sauce, egg whites, and milk in a shallow bowl.
  2. Whisk until blended well. Dip each cutlet into egg mixture. In a separate bowl, combine bread crumbs, ground red pepper, and Lawry’s Salt-Free 17.
  3. Dip each cutlet into breading mixture. Place into heated skillet. Let cook for about 2 min. Turn and continue to cook until meat is no longer pink or reaches a temp of 165 degrees. Remove from pan to serving platter and serve with salsa


Nutritional Information:

Serving size: 6 oz cutlet with 2 tablespoons salsa

Calories: 320

Protein: 41 g

Carbohydrates: 12 g

Fat: 10.8 g


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