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Epicurious

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges

3.9

(8)

If the cutlets are thicker than 1/3 inch, slip them into a heavy-duty resealable plastic bag, and pound them with a mallet.

Recipe information

  • Total Time

    1 hour

  • Yield

    Makes 4 servings

Ingredients

1/4 cup olive oil plus additional for brushing
3 tablespoons fresh lemon juice
2 teaspoons minced fresh rosemary
2 garlic cloves, pressed
1 1/4 pounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges
1 1/4 to 1 1/2 pounds 1/3-inch-thick turkey cutlets

Preparation

  1. Step 1

    Whisk 1/4 cup oil, lemon juice, rosemary, and garlic in small bowl. Season dressing with salt and pepper. Place potatoes in medium bowl; add 2 tablespoons dressing. Place turkey in another medium bowl; add 2 tablespoons dressing. Let potatoes and turkey marinate at room temperature 15 to 30 minutes, turning occasionally.

    Step 2

    Prepare barbecue (medium-high heat). Brush grill rack with oil. Place potatoes and turkey cutlets on separate rimmed baking sheets; sprinkle with salt and pepper. Grill potatoes and turkey until charred and cooked through, 10 minutes per side for potatoes and 3 to 4 minutes per side for turkey. Divide turkey and potatoes among 4 plates. Drizzle with remaining dressing.

Nutrition Per Serving

Per serving: 395 calories
9 g fat
3 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsCutletTurkeyPoultryRosemaryHerbs & SpicesLemonCitrusFruitRed Skin PotatoPotatoRoot VegetableVegetableMainDinnerGluten FreeNut FreeDairy FreeEasyWeeknight Meals5 Ingredients or FewerGrillingBon Appétit
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