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Grilled Turkey Cutlets with Olives and Almonds
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Provided By:
Ruth Cousineau

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    • 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

    Serves:

    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 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.

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    1 Comment

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    delixiaz

    This was a big hit on Thanksgiving for me. :) It was good to have something other than the "Big Turkey." I love the flavor. The change I made was that I add regular paprika instead of smoked Spanish pimento paprika.

    December 30 2010 at 7:28 AM Report abuse rate up rate down Reply

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