YOUR SOLIN GENERATED RECIPE
Seared Turkey Cutlets with Lentil and Spinach Salad
Pan-seared turkey cutlets served over a warm salad of earthy lentils and wilted spinach, finished with a bright and zesty lemon-garlic dressing.
INGREDIENTS
7 ounces Turkey Breast Cutlets
3/4 cup Cooked Lentils
2 cups Fresh Baby Spinach
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
1/2 teaspoon Dried Oregano
PREPARATION
Season the turkey cutlets evenly with salt, black pepper, and the dried oregano.
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
Place the turkey cutlets in the skillet and sear for 3 to 4 minutes per side until golden brown and cooked through.
Remove the turkey from the skillet and set aside on a plate to rest.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the cooked lentils and baby spinach to the pan, stirring constantly until the spinach is just wilted and the lentils are warmed through.
Turn off the heat and stir in the lemon juice, scraping up any browned bits from the bottom of the pan.
Serve the seared turkey cutlets over the warm lentil and spinach salad.