Turkey Cutlets with Green Olives and Lemon

Here, turkey cutlets are cooked over medium rather than medium-high heat, resulting in moist and tender meat without the need to dredge it in flour. The brightly flavored sauce is naturally gluten-free, as is the quinoa served alongside for absorbing the juices, making this a winner for an easy weeknight dinner whether you eat gluten or not.

 

Turkey Cutlets with Green Olives and Lemon

 

For the quinoa:

1 cup (6 oz./185 g) white, red or multicolor quinoa

Kosher salt and freshly ground pepper

1 Tbs. olive oil

 

3/4 cup (4 oz./125 g) chopped pimento-stuffed green olives

1/4 cup (1/4 oz./8 g) minced fresh flat-leaf parsley

1 1/2 tsp. finely grated lemon zest

1 1/2 lb. (750 g) turkey breast cutlets

Kosher salt and freshly ground pepper

1 1/2 tsp. sweet paprika

1 1/2 tsp. ground cumin

4 Tbs. olive oil, plus more if needed

3/4 cup (4 oz./125 g) minced red onion

Red pepper flakes (optional)

1/4 cup (2 fl. oz./60 ml) fresh lemon juice

3/4 cup (6 fl. oz./180 ml) gluten-free chicken broth

 

Place the quinoa in a medium saucepan. Rinse with cold water and drain. Repeat, rinsing the quinoa three more times, then drain the quinoa and return to the pan. Add 1 1/2 cups (12 fl. oz./375) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand while you prepare the turkey.

 

In a small bowl, combine the olives, parsley and lemon zest. Sprinkle the turkey lightly on both sides with salt and pepper, and then sprinkle with the paprika and cumin.

 

In a large fry pan over medium heat, warm 1 Tbs. of the oil. In batches, add the turkey and sauté until browned and just cooked through, 1 to 3 minutes per side, depending on the thickness of the meat, and adding more oil to the pan if needed. Transfer the cooked turkey to a warmed platter and tent with foil to keep warm.

 

In the same fry pan over medium heat, warm another 1 Tbs. of the olive oil. Add the onion and a pinch of pepper flakes and sauté for 1 minute. Add the lemon juice and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the olive mixture and broth. Boil until the liquid is syrupy, about 2 minutes. Mix in any juices on the turkey platter and the remaining 2 Tbs. olive oil. Season to taste with salt and pepper.

 

Fluff the quinoa with a fork, then stir in the olive oil. Divide the quinoa among 4 warmed plates, then top with the turkey. Spoon the olive mixture and pan drippings over the turkey and serve immediately. Serves 4.

 

 

 

Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.