Lemon Turkey with Pumpkin Seed Crust over Cabbage, Zucchini and White Bean Sauté

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the turkey cutlets dry with paper towels and place them on a board.

2. 2

   In a small bowl, combine the chopped pumpkin seeds, lemon zest, 1 grated garlic clove, dried oregano, sweet paprika, 1/2 teaspoon salt, and black pepper.

3. 3

   Brush the top of each turkey cutlet with Dijon mustard and press the pumpkin seed mixture on top to create a light crust.

4. 4

   Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the turkey for 2 minutes on the side without the crust. Turn off the heat, carefully flip so the crust faces up, and transfer the skillet to the oven. Roast for 10 to 12 minutes at 220°C / 425°F, until the turkey is cooked through. Remove and let rest for 5 minutes.

5. 5

   Meanwhile, heat the remaining 1 tablespoon olive oil in another large skillet over medium heat. Add the red onion, the remaining chopped garlic clove, and a pinch of salt; cook for 3 minutes, stirring.

6. 6

   Add the green cabbage and cook for 5 minutes, stirring, until it begins to soften. Pour in the water to help tenderize it without over-browning.

7. 7

   Add the zucchini and cook for 4 more minutes. Stir in the cooked white beans, 2 tablespoons lemon juice, the remaining salt, and mix well. Cook for 2 to 3 minutes until the beans are heated through.

8. 8

   Turn off the heat and add the fresh parsley. Taste and adjust with more black pepper if desired.

9. 9

   Serve a bed of the cabbage, zucchini, and white bean sauté on each plate. Top with a pumpkin seed–crusted turkey cutlet and spoon over any resting juices.