Turkey Cutlets with Green Olives and Lemon

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Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Easy

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.

Ingredients

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

Method

  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