Grilled Turkey Cutlets with Sage Lemon Pesto
Meghan Raveis
Turkey and sage are a natural pair.
ingredients
Pesto- 1/4 cup sage leaves
- 1/4 cup flat-leaf parsley
- 1 clove garlic, smashed
- 2 tablespoons pine nuts
- 1/3 cup olive oil
- 3 tablespoons grated parmesan
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic, finely chopped
- 1 teaspoon coriander seeds
- 4 (2 pounds) turkey breast cutlets
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
directions
- 1
1. In a food processor or blender, combine the sage, parsley, garlic and pine nuts until coarsely chopped. With the motor running, add the oil until the mixture is emulsified. Pulse in the parmesan, salt and pepper just until combined. Transfer to an airtight container and refrigerate for up to 2 days.
- 2
2. For the turkey cutlets: In a shallow baking dish large enough to hold the cutlets in a single layer, whisk together the oil, lemon zest and juice, garlic and coriander seeds. Add the cutlets and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
- 3
3. When ready to cook the cutlets, prepare the grill or broiler.
- 4
4. Remove the cutlets from the marinade and season with salt and pepper to taste. Discard the marinade.
- 5
5. Grill or broil the cutlets, about 3 to 4 minutes on each side, until golden brown and just cooked through. Transfer the cutlets to a platter and let rest for 5 minutes.
Source: Meghan Raveis
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