Name: Turkey Cutlets with Green Olives and Lemon
Yield: Makes 4 Servings
Ingredients: Extra-virgin olive oil, 2 tablespoons; Basic Quinoa; Fresh lemon juice, ¼ cup (2 fl oz/60 ml); Gluten-free chicken broth, ¾ cup (6 fl oz/180 ml); Red onion, ¾ cup (4 oz/125 g) minced; Red pepper flakes (optional); Ground cumin, 1½ teaspoons; Olive oil, 2 tablespoons, plus more if needed; Kosher salt and freshly ground pepper; Sweet paprika, 1½ teaspoons; Turkey breast cutlets, 1½ lb (750 g); Finely grated lemon zest, 1½ teaspoons; Fresh flat-leaf parsley, ¼ cup (¼ oz/8 g) minced; Pimento-stuffed green olives, ¾ cup (4 oz/125 g) chopped

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

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.
In a large frying pan over medium heat, warm 1 tablespoon of the oil. In batches, add the turk

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Turkey Cutlets with Green Olives and Lemon

Ingredients

Method

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