Chicken fatigue? Turkey cutlets require little cooking time and provide a tender platform for a deliciously garlicky sauce with toasted almonds. Ingredients 3 tablespoons red-wine vinegar 1 large garlic clove finely chopped 1/4 teaspoon dried hot red-pepper flakes 3/4 teaspoon salt 1/4 cup extra-virgin olive oil 1/2 cup almonds sliced, toasted 1/3 cup fresh cilantro chopped 1/2 teaspoon coriander ground 1/4 teaspoon cinnamon 4 each turkey breast cutlets about 1 1/4 lb, about 1/4-inch-thick

Instructions
Whisk together vinegar, garlic, red-pepper flakes, and 1/4 teaspoon salt until salt is dissolved. Add 3 tablespoons oil in a slow stream, whisking until combined well, then whisk in almonds and cilantro.

Prepare grill for cooking with hot charcoal (high heat for gas).

Whisk together coriander, cinnamon, remaining 1 tablespoon oil, and remaining 1/2 teaspoon salt in a shallow bowl. Turn cutlets to coat in spice mixture.

Grill turkey, turning once, until just cooked through, about 3 minutes total. Transfer to a platter.

Spoon almond sauce over turkey.

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Yields: 4 Servings
     Gourmet magazine, July 2006, page 93

notes:  If you aren't able to grill outdoors, turkey can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, until just cooked through, about 6 minutes total.

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