Rosemary-Balsamic Turkey Cutlets
3 tablespoons extra-virgin olive oil
2 tablespoon balsamic vinegar
2 tablespoon lemon juice
Leaves from 2 stems fresh rosemary, chopped
2 teaspoon Dijon mustard
4 turkey cutlets
Salt and pepper
2 Bosc pears (cored and sliced into thin wedges).
In a shallow dish, whisk olive oil, vinegar, lemon juice, rosemary, and Dijon. Season cutlets with salt and pepper, and marinate at least 15 minutes. Heat a nonstick skillet over medium heat. Add turkey cutlets and pears and cook about 12 to 15 minutes, turning occasionally, until cooked through.
Tonight, I’m serving the turkey over a bed of twice cooked fettuccini (once boiled al Dante reheat in olive oil and garlic) with green beans, garden salad and fruit.