Name: Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges
Cook time: 30 minutes
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

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

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

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes