Turkey Cutlets With Plum Salad

• 1 1/2 pounds turkey cutlets
• Pinch of cayenne pepper
• 1 1/4 teaspoons ground coriander
• Kosher salt and freshly ground black pepper
• 5 tablespoons extra-virgin olive oil
• 3 firm plums, cut into 1-inch wedges
• 2 teaspoons fresh lemon juice
• 8 cups baby arugula

1. Preheat a grill to medium high.
2. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.
3. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil.
4. Set aside.
5. Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil.
6. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes.
7. Set aside.
8. Grill the turkey until cooked through, about 2 minutes per side.
9. Finely chop a few of the grilled plum wedges; put in a large bowl.
10. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper.
11. Add the arugula and toss.
12. Top the turkey with the salad and the remaining grilled plums.
13. Per serving: Calories 371; Fat 19 g (Saturated 2 g); Cholesterol 68 mg; Sodium 641 mg; Carbohydrate 7 g; Fiber 1 g; Protein 43 g
14. Photograph by Antonis Achilleos

turkey cutlets, cayenne pepper, ground coriander, kosher salt, extravirgin olive oil, firm plums, lemon juice, baby arugula

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-cutlets-with-plum-salad-recipe.html (may not work)