Turkey Cutlets with Plum Salad
A delightful recipe featuring tender turkey cutlets paired with a vibrant plum salad, offering a perfect balance of savory and sweet flavors.
Ingredients
For the Turkey Cutlets
- 1.5 pounds turkey cutlets
- 1 pinch cayenne pepper
- 1.25 teaspoons ground coriander
- to taste Kosher salt
- to taste Freshly ground black pepper
- 5 tablespoons extra-virgin olive oil
For the Plum Salad
- 3 pieces firm plums, cut into 1-inch wedges
- 2 teaspoons fresh lemon juice
- 8 cups baby arugula (about 8 ounces)
Instructions
Preparation
- Preheat the grill to medium-high.
- Pound each turkey cutlet between plastic wrap to about ¼-inch thick.
- Toss the turkey with cayenne, 1 tsp coriander, 1 tsp salt, ¼ tsp black pepper, and 1 tbsp olive oil; set aside.
- Toss the plums with ¼ tsp coriander, a pinch of salt, and 1 tbsp olive oil.
Cooking
- Grill the plums, turning once, until just starting to soften, about 3–4 minutes; set aside.
- Grill the turkey until cooked through, about 2 minutes per side.
Salad Preparation
- Finely chop a few grilled plum wedges.
- In a bowl, mix with lemon juice, remaining 3 tbsp olive oil, and ¼ tsp each salt and black pepper.
- Add arugula and toss to coat.
Assembly
- Top the grilled turkey with the arugula salad and the remaining grilled plums.
Notes
When serving, generously pile the arugula salad adorned with grilled plum wedges on top of the turkey for a visually appealing contrast. Garnish with additional black pepper or a drizzle of olive oil for added flavor.