Turkey Cutlets with Cilantro-Almond Sauce
TURKEY CUTLETS WITH CILANTRO-ALMOND SAUCE
Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds.
3 tablespoons red-wine vinegar
1 large garlic clove, finely chopped
1/4 teaspoon dried hot red-pepper flakes
3/4 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup sliced almonds, toasted
1/3 cup chopped fresh cilantro
1/2 teaspoon ground coriander
1/4 teaspoon cinnamon
4 (1/4-inch-thick) turkey breast cutlets (about 1 1/4 lb)
Whisk together vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt until salt is dissolved. Add 3 tablespoons oil in a slow stream, whisking until combined well, then whisk in almonds and cilantro.
cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until just cooked through, about 6 minutes total.
Whisk together coriander, cinnamon, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a shallow bowl. Turn cutlets to coat in spice mixture.
Grill turkey, turning once, until just cooked through, about 3 minutes total. Transfer to a platter.
Spoon almond sauce over turkey.
Makes 4 servings.
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