Turkey Cutlets With Plum Salad

Ingredients

• 8 cups baby arugula 
• 1 pinch cayenne pepper 
• 1.3 teaspoons ground coriander 
• 4 servings kosher salt and pepper black freshly ground
• 2 teaspoons juice of lemon fresh
• 5 tablespoons olive oil extra-virgin
• 3  plums firm cut into 1-inch wedges
• 1.5 pounds turkey cutlets 

Equipment

• bowl
• frying pan
• plastic wrap
• grill
• meat tenderizer

Directions

1. Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.
2. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
3. Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
4. Grill the turkey until cooked through, about 2 minutes per side.
5. Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper.
6. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.
7. Photograph by Antonis Achilleos