Grilled Turkey Cutlets with Olives and Almonds
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Ruth Cousineau
Smoked paprika is now available in most supermarkets and a small amount lends this simple dish an intriguing depth of flavor. Serve with buttered rice and steamed green beans.
- Cook almonds in oil with paprika in an 8-inch skillet, over medium heat, stirring often, until toasted, about 5 minutes, then stir in olives and roasted red pepper and keep warm.
- Pat turkey dry and season with ½ tsp each salt and pepper.
- Heat an oiled ridged grill pan, preferably cast-iron over medium heat until hot, then grill cutlets, in batches if necessary, turning once, 4 to 5 minutes total. Transfer cutlets to a platter and spoon almond mixture on top.