Seared Turkey with Warm Red Pepper and Olive Sauce over Sautéed Zucchini, Mushrooms, and Cannellini Beans

Instructions

1. 1

   1. Pat the turkey cutlets dry with paper towels and season them with 1/2 teaspoon salt, black pepper, smoked paprika, and ground cumin. Set aside for 10 minutes while you prepare the rest.

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   2. If roasting the pepper at home, preheat the oven to 425 °F / 220 °C, roast the red pepper for 20-25 minutes until blistered, let it steam covered, peel it, and measure it. If using pre-roasted pepper, continue with the recipe.

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   3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half of the onion and half of the garlic; cook for 2-3 minutes until softened.

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   4. Add the mushrooms and cook for 5 minutes, stirring, until they release their moisture and lightly brown. Stir in the zucchini, 1/4 teaspoon salt, and half of the oregano. Sauté for 4-5 minutes until the zucchini is tender but still firm.

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   5. Add the cannellini beans and 60 ml (1/4 cup) of the vegetable broth to the vegetable mixture. Cook for 2 more minutes so everything is hot and lightly saucy. Turn off the heat and mix in half of the fresh parsley.

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   6. In a blender cup or food processor, combine the roasted red pepper, black olives, remaining onion, remaining garlic, red wine vinegar, Dijon mustard, remaining oregano, lemon zest, 1 tablespoon olive oil, and the remaining 60 ml (1/4 cup) vegetable broth. Blend until you have a slightly rustic sauce.

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   7. Transfer the sauce to a small saucepan and warm it over low heat for 3-4 minutes, stirring, until just warm. Taste and adjust with a pinch of salt if needed.

8. 8

   8. Heat the remaining 1 tablespoon olive oil in a wide skillet over medium-high heat. Cook the turkey cutlets for 3-4 minutes per side until browned and cooked through. If checking with a thermometer, the center should reach 165 °F / 74 °C.

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   9. Divide the zucchini, mushroom, and bean sauté among four plates. Place one turkey cutlet on top of each portion and spoon over the warm red pepper and olive sauce.

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    10. Finish with the remaining fresh parsley and serve immediately.