Turkey Cutlets - Rosemary-Lemon Grilled Cutlets with Red-Skinned Potato Wedges

By á-47

Ingredients

• 1/4 cup olive oil
• 3 Tbsp. fresh lemon juice
• 2 tea. minced fresh rosemary
• 2 garlic cloves, pressed
• 1 1/4 lb. red-skinned potatoes, scrubbed, cut into 1/2" wedges
• 1 1/4 to 1 1/2 lb. 1/3" thick turkey cutlets

Preparation

Step 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 Tbsp. dressing.

Place turkey in another medium bowl; add 2 Tbsp. dressing.

Let potatoes and turkey marinate at room temperature 15-30 minutes, turning occasionally.

Prepare BBQ (med-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 3-4 minutes per side for turkey.

Divide turkey and potatoes amoung 4 plates. Drizzle with remaining dressing.