- 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