Sauteed Turkey Cutlets with Avocado Sauce

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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For the sauce:

2 medium ripe Hass avocados (about 1 pound)

2 tablespoons water

2 tablespoons lemon juice

1 tablespoons olive oil

1 teaspoon kosher salt

For the turkey:

3/4 cup all-purpose flour

2 teaspoons lightly packed lemon zest

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

8 (4-ounce) turkey cutlets

3 tablespoons olive oil

1 medium ripe Hass avocado

8 basil leaves for garnish


  1. For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
  2. For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
  3. Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
  4. To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.

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