Turkey and sage are a natural pair. Serve with whole green beans and potato salad.
- For the pesto
- 1/4 cup sage leaves
- 1/4 cup flat-leaf parsley
- 1 clove garlic, smashed
- 2 tablespoons pine nuts
- 1/3 cup olive oil
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the turkey cutlets
- 1/4 cup olive oil
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 2 cloves garlic, finely chopped
- 1 teaspoon coriander seeds
- 4 (32 ounces) turkey breast cutlets
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the pesto: In a food processor or blender, combine the sage, parsley, garlic and pine nuts until coarsely chopped. With the motor running, add the oil until the mixture is emulsified. Pulse in the Parmesan cheese, salt and pepper just until combined. Transfer to an airtight container and refrigerate for up to 2 days in advance.
For the turkey cutlets: In a shallow baking dish large enough to hold the cutlets in a single layer, whisk together the oil, lemon zest and juice, garlic and coriander seeds. Add the cutlets and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
When ready to cook the cutlets, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.
Remove the cutlets from the marinade and season with salt and pepper to taste. Discard the marinade.
Grill the cutlets, about 3 to 4 minutes on each side, until golden brown and just cooked through. Transfer the cutlets to a platter and let rest for 5 minutes (resting temperature of 160 degrees).
To serve, divide the pesto evenly atop each cutlet, about 1 tablespoon.
Adapted from "Bobby Flay's Grilling for Life," by Bobby Flay with Stephanie Banyas and Sally Jackson (Scribner, 2005).
Tested by Shaune Hayes.
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