Sauteed Turkey Cutlets with Avocado Sauce

Ingredients

  • 2 medium ripe Hass avocados (about 1 pound)
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ¾ cup all-purpose flour
  • 2 teaspoons lightly packed lemon zest
  • + 6 more ingredients
    • ¾ teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 8 (4-ounce) turkey cutlets
    • 3 tablespoons olive oil
    • 1 medium ripe Hass avocado
    • 8 basil leaves for garnish

1. For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)

View full recipe at SpringPad

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