Turkey Cutlets with Vegetables
Rinse and dry leek, halve lengthwise and cut diagonally into pieces. Peel onion and chop finely. Rinse bell pepper, halve and remove seeds and ribs, cut into diamond shapes.
Drain corn in a sieve, rinse in cold water and drain well. Heat butter in a pan and saute vegetables for about 6 minutes or until soft. Season with salt, pepper and crushed chile pepper. Add parsley and rosemary, mix well.
Season turkey cutlets with salt, pepper and rosemary. Heat oil in a pan and cook cutlets for about 1-2 minutes per side. Arrange with warm vegetables on plates and serve.