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Supper Tonight

March 13, 2012

I was going to make this last night, but time got away from me. I love Spring ahead in many ways, but it does throw me off a bit. We ended up having breakfast for supper last night. But tonight it’s…….

Turkey Cutlets with Plum Salad

(courtesy of Food Network Magazine) (with variations by Melissa-of course!)

Photograph by Antonis Achilleos

Picture of Turkey Cutlets With Plum Salad Recipe
 Ingredients:
  • 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/or pears, cut into 1-inch wedges
  • 2 teaspoons fresh lemon juice
  • 8 cups baby arugula
  • Melissa’s variation-(Inspired by my favorite salad from Zum Schwan.) Make dressing with listed ingredients, but add Dijon mustard, honey, Truvia and green onions. Also, add walnuts/nuts/seeds and whatever other fruit you’d like (pear, peaches, orange pieces, strawberries, apple) to salad. Add red leaf lettuce or whatever greens you like to the arugula. The arugula is really good alone, but vary the greens to your taste. For extra flavor add cheese – extra sharp cheddar, blue cheese, gorgonzola, feta or Parmigiano Reggiano all would be great! Serve with roasted potatoes, homemade sweet potato oven fries, brown rice, or a lentil salad.

Directions

Preheat a grill to medium high. 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. 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. Set aside.

Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.

Grill the turkey until cooked through, about 2 minutes per side.

Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

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

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