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Recipes
July 2010

Rosemary-Lemon Grilled Turkey Cutlets and Red-Skinned Potato Wedges

By Bon Appétit Test Kitchen

4.0

(1)

Recipe information

  • Total Time

    1 minutes

  • Yield

    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

1/4tpounds red-skinned potatoes, scrubbed, cut into 1/2-inch wedges

1

1/4tto 1 1/2 pounds 1/3-inch-thick turkey cutlets

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Preparation

  1. 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

One serving contains the following: Calories (kcal) 394.6 %Calories from Fat 19.3 Fat (g) 8.5 Saturated Fat (g) 1.4 Cholesterol (mg) 141.2 Carbohydrates (g) 23.3 Dietary Fiber (g) 3.1 Total Sugars (g) 1.6 Net Carbs (g) 20.2 Protein (g) 53.9 Sodium (mg) 97.2
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