- 2 tsp olive oil
- 1 pound thin turkey cutlets
- 1 granny smith apple, thinly sliced
- 1/2 cup onion, diced
- 1 teaspoon fresh thyme
- 1 clove garlic, minced
- 1 cup chicken broth
- 2 cups arugula
- Juice of 1 lemon (use some zest as well)
- 1/4 cup balsamic vinegar
- Salt & pepper, to taste
Heat oil in a heavy bottomed skillet over medium heat.
Season both sides of the cutlets with salt & pepper.
When the pan is hot, brown the cutlets (in batches, if necessary), until cooked through, turning once (about 3-5 minutes per side).
Remove the cutlets from the pan and place on a platter. Cover with aluminum foil to keep warm.
Add the onions to the skillet and cook for about 5-8 minutes.
Add the garlic and cook for one more minute.
Deglaze the pan with the balsamic vinegar, scraping up all the bits from the bottom of the pan.
Add the broth, apples, and thyme. Reduce the heat to low and cover. Simmer until apples are tender, about 5-7 minutes.
Remove the skillet from the heat and add arugula. Toss to coat the arugula with the balsamic apple mixture.
Place the cutlets on top of the arugula. Squeeze lemon on top and serve.BLOG COMMENTS POWERED BY DISQUS