Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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If the cutlets are thicker than 1/3 inch, slip them into a heavy-duty resealable plastic bag, and pound them with a mallet. Ingredients:
1/4 cup olive oil plus additional for brushing |
3 tablespoons fresh lemon juice |
2 teaspoons minced fresh rosemary |
2 garlic cloves, pressed |
1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges |
1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets |
Directions:
1. Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.
2. Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.
3. Per serving: 395 calories, 9 g fat, 3 g fiber Nutritional analysis provided by Bon Appétit
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