Turkey Cutlets with Green Olives and Lemon

Preparation info
  • Makes


    • Difficulty


Appears in
Weeknight Gluten Free

By Kristine Kidd

Published 2013

  • About

This brightly flavored sauce is naturally gluten-free, and the accompanying quinoa is great for absorbing the juices. I love to cook chicken and fish this way, too, and top them with the chunky sauce.


  • Pimento-stuffed green olives, ¾ cup (4 oz/125 g) chopped


  1. In a small bowl, combine the olives, parsley, and lemon zest. Sprinkle the turkey lightly on both sides with salt and pepper, and then sprinkle with the paprika and cumin.
  2. In a large frying pan over medium heat, warm 1 tablespoon of the oil. In batches, add the turk