Moroccan Turkey Cutlets with Cilantro-Almond Sauce

Moroccan Turkey Cutlets with Cilantro-Almond Sauce
Moroccan Turkey Cutlets with Cilantro-Almond Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons red wine vinegar

  • 1

    large clove garlic, minced

  • ¼ teaspoon dried hot red pepper flakes

  • 1

    teaspoon sea salt

  • ¼ cup extra-virgin olive oil

  • ½ cup sliced almonds, toasted

  • 1/3

    cup chopped fresh cilantro

  • ½ teaspoon ground coriander

  • ¼ teaspoon cinnamon

  • 4

    turkey breast cutlets (about 1 ¼ pounds)

Directions

Whisk together vinegar, garlic, red pepper flakes and ¼ teaspoon salt until salt is dissolved. Add 3 tablespoons oil in a slow stream, whisking until combined well, then whisk in almonds and cilantro. Prepare grill for cooking over high heat. Whisk together coriander, cinnamon with remaining tablespoon of olive oil and remaining salt in a shallow bowl. Turn cutlets to coat in spice mixture. Grill turkey, turning once, until just cooked through; 3 minutes total. Transfer to a platter and spoon almond sauce over turkey.

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