Grilled Turkey Cutlets with Sage Lemon Pesto

By rdgplus3

Grilled Turkey Cutlets with Sage Lemon Pesto is a fun twist on classic turkey recipes. Looking for a simple Thanksgiving recipe that doesn't involve a whole turkey? This is perfect for you!

Ingredients

• PESTO:
• 1/4 cup fresh sage leaves
• 1/4 cup fresh flat-leaf parsley leaves
• 1 clove garlic, smashed
• 2 tablespoons pine nuts
• 1/3 cup olive oil
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• GRILLED TURKEY CUTLETS:
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 2 cloves garlic, finely chopped
• 1 teaspoon coriander seeds
• 4 (8-ounce) turkey cutlets
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Details

Servings 4
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

PESTO:
Combine sage, parsley, garlic and pine nuts in a food processor or blender and process until coarsely chopped. With the motor running, slowly drizzle in the oil and process until emulsified. Add the cheese, salt and pepper and process 3 to 4 seconds longer. The pesto can be made up to 2 days in advance, covered and refrigerated.

CUTLETS:
Whisk together the oil, lemon juice, zest, garlic and coriander seeds in a shallow baking dish. Add the cutlets and turn to coat. Cover and let marinate in the fridge for at least 1 hour and up to 4 hours.

Heat the grill to high.

Remove the cutlets from the marinade and season on both sides with the salt and pepper. Grill the cutlets for 3 to 4 minutes on each side until golden brown and just cooked through. Remove from the grill and let rest for 5 minutes.

Top each turkey cutlet with pesto before serving.