Paprika-Cumin Turkey Cutlets with Summer Corn & Tomato Sauté

1. Season the turkey

Start by seasoning the turkey breast cutlets with 1 teaspoon of sweet paprika, ground cumin, salt, and pepper.

2. Cook the turkey

Heat 1 tablespoon of olive oil in a large nonstick frying pan over medium-high heat. Once the oil is shimmering, add the seasoned turkey cutlets. Sear the cutlets for about 3 minutes on each side until they are browned and just cooked through. Transfer the turkey to a plate and cover it loosely with foil to keep it warm.

3. Sauté the onion and pepper flakes

In the same pan, add the remaining tablespoon of olive oil and warm it up. Add the finely chopped red onion and red pepper flakes. Cook the onion for about a minute until it softens and becomes fragrant.

4. Cook the corn and tomatoes

Add the corn kernels to the pan, sprinkling them with a bit of salt and pepper. Sauté the corn for about 3 minutes until it softens slightly, then add the halved tomatoes. Cook for another 2 minutes until the tomatoes are soft and juicy.

5. Create the sauce

Mix in the remaining ¾ teaspoon of sweet paprika, followed by the chicken broth and any juices that have accumulated from the turkey. Bring this mixture to a boil and let it cook for about 1 minute until the liquid reduces and becomes syrupy.

6. Finish and serve

Stir in the minced fresh marjoram and taste the sauté, adjusting the seasoning if necessary. Spoon the vegetable mixture over the warm turkey cutlets and serve immediately.