Cook The Book: Yogurt And Citrus Turkey Breast With Grilled Tomato And Wax Bean Salad

• 2 pounds (1/2-inch-thick) turkey cutlets
• Salt and freshly ground black pepper
• Zest and juice of 2 large oranges
• 2 cups plain low-fat organic yogurt
• 2 tablespoons grated fresh ginger
• 1/4 cup packed fresh mint leaves, chopped
• 1/2 pound green beans, trimmed
• 1/2 pound wax beans, trimmed
• Sea salt and freshly ground black pepper
• 3 large ripe tomatoes, cut into 1/2-inch-thick slices
• 1/4 cup aged balsamic vinegar
• 1/4 cup extra-virgin olive oil

1. To make turkey: Place cutlets between doubled sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Season with salt and pepper.
2. In a small bowl, combine orange zest and juice, yogurt, ginger, and mint; stir until blended. Pour yogurt mixture into a large resealable plastic bag; add turkey cutlets and turn to coat thoroughly. Refrigerate 2 hours.
3. Heat a large panini griddle or Foreman grill to high (with drip tray in place). Remove cutlets from marinade; allow excess yogurt to drip of. In batches, place cutlets on grill, cover, and cook until cooked through, about 2 minutes. Keep warm in oven.
4. To make bean salad: Heat a panini griddle or Foreman grill. In batches, arrange beans in a singe layer on griddle. Cover and cook until just tender, 4 to 5 minutes. Sprinkle with salt and pepper to taste and set aside.
5. Sprinkle tomato slices with salt and pepper to taste; grill until just heated through; about 1 minute.
6. In a small bowl, whisk vinegar and oil until blended. On each of 6 plates layer tomato slices and beans, drizzling each with vinaigrette. Top with turkey cutlets.

turkey cutlets, salt, oranges, yogurt, ginger, mint, green beans, wax beans, salt, tomatoes, aged balsamic vinegar, extravirgin olive oil

Taken from www.seriouseats.com/recipes/2008/04/yogurt-and-citrus-turkey-breast-with-grilled-tomato-and-wax-bean-salad-recipe.html (may not work)