Turkey Cutlets With Plum Salad

Total Time:
35 min
20 min
15 min

Serves 4

  • 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
  • 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

  • Photograph by Antonis Achilleos

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    This recipe is featured in:

    Great Grilled Mains