Turkey Cutlets With Plum Salad

  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)

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