banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Turkey Breast Cutlets with Sesame Gremolata

Serves 4.

    Share

    Turkey Breast Cutlets with Sesame Gremolata

    Turkey breast, though undeniably nutritious, can be rather bland if not given the right treatment. In this recipe, both taste and presentation are elevated by the addition of a zesty gremolata (see below). It’s light and slightly tangy, and it adds an intriguing crunch that will please guests and family alike.

    Advertisement

    What is gremolata?

    Gremolata is a classic Italian herb condiment, traditionally used atop veal shanks, but it can enhance a number of dishes. The following are just a few examples of how to use this zesty treat!

    • Mix gremolata with some quality olive oil and toss it over mixed greens for a delicious and easy salad.
    • For burgers with bite, add gremolata to ground poultry or meats.
    • Sprinkle gremolata on top of cheesy pasta dishes for an appealing taste and crunchy texture.
    • Mix gremolata with a flavourful oil and rub it on fresh fish and poultry before grilling.
    Advertisement

    Turkey Breast Cutlets with Sesame Gremolata

    Ingredients

    • 4 turkey breast cutlets (about 5 oz/150 g each)
    • Grated zest and juice of 1 lemon
    • 2 Tbsp (30 mL) camelina or extra-virgin olive oil, divided
    • 8 small plum tomatoes
    • 2 medium zucchini, cut into chunks
    • Salt and freshly ground pepper, to taste
    • 1 slice sourdough or gluten-free bread, grated into coarse crumbs
    • 1/4 cup (60 mL) sesame seeds
    • 1/4 cup (60 mL) finely minced flat leaf parsley
    • 1 garlic clove, minced

    Nutrition

    Per serving:

    • calories284
    • protein39g
    • fat14g
      • saturated fat3g
      • trans fat0g
    • carbohydrates18g
      • sugars6g
      • fibre5g
    • sodium159mg

    Directions

    01

    Preheat oven to 350 F (180 C).

    02

    Place turkey breast cutlets between 2 pieces of wax paper and pound them to about 1/4 in (0.6 cm) thickness with flat side of meat tenderizer or rolling pin. Place cutlets in small square baking dish and pour lemon juice and 1 Tbsp (15 mL) oil over them. Set aside.

    03

    Meanwhile, place tomatoes and zucchini chunks in roasting pan and drizzle with remaining oil. Season with salt and pepper, and place in oven.

    04

    Next, place bread crumbs and sesame seeds on small, sturdy baking sheet. Place in oven and toast for about 4 to 5 minutes, or until bread is crispy and seeds are golden. Keep a close watch to avoid burning. Remove from oven and allow to cool. Pour seeds and crumbs into small bowl and toss with lemon zest, parsley, garlic, and salt and pepper.

    05

    Increase oven temperature to 400 F (200 C) and continue to roast vegetables for 10 to 15 minutes more.

    06

    While vegetables are roasting, heat nonstick grill pan or skillet until hot. Add turkey cutlets and sear nicelyu2014about 3 minutes per side. Place turkey on serving plates and top each cutlet with generous serving of sesame gremolata. Remove roasted tomatoes and zucchini from oven and spoon onto plates. Serve immediately.

    Advertisement

    Like this recipe?

    This recipe is part of the Warm Up to Sesame collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.