Sauteed Turkey Cutlets with Avocado Sauce (Aida Mollenkamp) |
|
 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Ingredients:
2 medium ripe hass avocados (about 1 pound) |
2 tablespoons water |
2 tablespoons lemon juice |
1 tablespoons olive oil |
1 teaspoon kosher salt |
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 |
Directions:
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.
|
|