- Cook almonds in oil with paprika in an 8-inch skillet, over medium heat, stirring often, until toasted, about 5 minutes, then stir in olives and roasted red pepper and keep warm.
- Pat turkey dry and season with ½ tsp each salt and pepper.
- Heat an oiled ridged grill pan, preferably cast-iron over medium heat until hot, then grill cutlets, in batches if necessary, turning once, 4 to 5 minutes total. Transfer cutlets to a platter and spoon almond mixture on top.
article courtesy of KitchenDaily.com
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