Rosemary-Balsamic Turkey Cutlets

Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
Leaves from 2 stems fresh rosemary, chopped
1 teaspoon Dijon mustard
2 turkey cutlets (Double the recipe, and eat later in the week on a salad or whole-grain bread)
Salt and pepper

Directions:
In a shallow dish, whisk olive oil, vinegar, lemon juice, rosemary, and Dijon. Season cutlets with salt and pepper, and marinate at least 15 minutes.

Heat a nonstick skillet over medium heat. Add turkey cutlets, and cook about 12 to 15 minutes, turning occasionally, until cooked through.

Recipe courtesy of ~ Cosmo

I bought turkey cutlets at Stop and Shop the other day, not really thinking about what came next. The good news is, there is always Google. I looked up options, and the most common one was parmesan crusted...but my thought is that is overdone. When I saw this idea, I got excited and plan to make this tonight for me and tt for dinner, probably with either quinoa or cous cous (whatever I have in the pantry) and a salad tossed in lemon juice and olive oil. Yum!

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