Turkey with Lemony Gremolata
2½ tsp, zested
¼ tsp, or to taste
¼ pinch, or to taste
3 Tbsp, flat-leaf, chopped
2 clove(s), medium
⅛ tsp, or to taste
⅛ pinch, or to taste
fresh lemon juice
uncooked boneless skinless turkey breast
1 pound(s), cut into 1/2-inch thick strips
- Mix together 1/2 teaspoon of lemon zest and flour. Season turkey with salt and pepper and dredge in flour mixture.
- Lightly coat a nonstick skillet with cooking spray. Over medium-high heat, sauté turkey until cooked through, about 2 to 3 minutes per side. Remove from heat.
- To make gremolata, stir together parsley, garlic and remaining 2 teaspoons of lemon zest; season to taste with salt and pepper.
- Squeeze lemon juice over cutlets and serve with gremolata. Yields about 3 ounces of turkey per serving.