Rosemary lemon turkey cutlets

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  • 1/4 cup olive oil
  • 3 tbs fresh lemon juice
  • 2 tsp minced fresh rosemary
  • 2 garlic gloves pressed flat
  • 1 1/4 lb. red-skinned potatoes
  • 1 1/4 lb. turkey cutlets


whisk oil, lemon juice, rosemary, and garlic in small bowl. season with salt and pepper. place potatoes in medium bowl, add 2 tbs dressing. place turkey in another bowl and add 2 tbs dressing. let items marinate for 15-30 minutes. cook turkey and potatoes in separate pans until thoroughly cooked. drizzle with remaining dressing.