Turkey Cutlets with Green Olives and Lemon from Weeknight Gluten Free by Kristine Kidd
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.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Skillet
- Saucepan
- Stove
- Spoon
Ingredients
- Kosher salt
- freshly ground pepper
- Finely grated lemon zest, 1½ teaspoons
- Turkey breast cutlets, 1½ lb (750 g)
- Olive oil, 2 tablespoons, plus more if needed
- Red onion, ¾ cup (4 oz/125 g) minced
- Sweet paprika, 1½ teaspoons
- Ground cumin, 1½ teaspoons
- Pimento-stuffed green olives, ¾ cup (4 oz/125 g) chopped
- Fresh flat-leaf parsley, ¼ cup (¼ oz/8 g) minced
- Extra-virgin olive oil, 2 tablespoons
- Gluten-free chicken broth, ¾ cup (6 fl oz/180 ml)
- Fresh lemon juice, ¼ cup (2 fl oz/60 ml)
- Red pepper flakes (optional)
- Basic Quinoa
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