- 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.
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