Turkey with Gremolata
- Total Time
Gremolata, a garnish made from parsley, lemon peel and garlic, adds a bright look and zesty flavor. Enjoy it with other meats, fish and even pasta.
lemon zest2 ½ tsp
all-purpose flour1 cup(s)
table salt¼ tsp, or to taste
black pepper¼ tsp, or to taste
uncooked boneless skinless turkey breast1 pound(s), cut into 1/2-inch thick strips
cooking spray1 spray(s)
fresh parsley3 Tbsp, flat-leaf, chopped
garlic clove(s)2 clove(s), medium
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
fresh lemon juice1 ½ Tbsp
- 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.