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.
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!
Per serving:
Preheat oven to 350 F (180 C).
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.
Meanwhile, place tomatoes and zucchini chunks in roasting pan and drizzle with remaining oil. Season with salt and pepper, and place in oven.
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.
Increase oven temperature to 400 F (200 C) and continue to roast vegetables for 10 to 15 minutes more.
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.