Grilled Turkey Cutlets with Olives and Almonds

Grilled Turkey Cutlets with Olives and Almonds

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Ruth Cousineau

15 mins total 5 mins prep Full Screen

Servings

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.

Ingredients

• 1/2 cup whole almonds with skin, coarsely chopped
• 1/2 teaspoon sweet smoked Spanish paprika (pimenton)
• 2 tablespoons extra-virgin olive oil
• 1/2 cup olives with pimento, rinsed and coarsely chopped
• 1/2 cup chopped roasted red pepper (jarred)
• 1 to 1 1/4 pound 1/4-inch thick turkey cutlets

Directions

• 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.

• Filed under:
• Turkey,
• Poultry,
• Nut,
• Spice,
• Barbecue & Grilling,
• Easy,
• One-Dish,
• 30 Minute,
• 10 Minute,
• Quick,
• Main Dish,
• Dinner,
• Fall,
• Thanksgiving,
• Mother's Day,
• Entertaining

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