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Food stylist: Jamie Kimm
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Turkey Cutlets With Plum Salad

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Turkey Cutlets With Plum Salad

Name: Turkey Cutlets With Plum Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Serves 4
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, cut into 1-inch wedges; 2 teaspoons fresh lemon juice; 8 cups baby arugula

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: Serves 4

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: Serves 4

Ingredients

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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, cut into 1-inch wedges

2 teaspoons fresh lemon juice

8 cups baby arugula

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.