TURKEY CUTLETS WITH BROCCOLI RECIPE

1 ¼ lbs turkey or chicken cutlets
White pepper (optional)
1 lemon, untreated (zest and juice)
7 tbsp olive oil, plus more for greasing the pan
Salt
1 head broccoli
2 beefsteak tomatoes (about 14 oz or 1 lb)
150 g (about 5 oz) mozzarella slices
1 tbsp capers, chopped

Prep time: about 30 minutes
Marinating time: 1-2 hours
Difficulty: average
Calories: about 351 kcal

Cut cutlets thin if necessary and season with pepper. Grate half of the lemon and mix with the 5 tbsp olive oil, and rub on the cutlets. Let marinate for 1-2 hours.

Blanch the broccoli for 3 minutes and shock it in cold water and drain well.

Preheat oven to 375 degrees F. Grease a rimmed baking sheet with olive oil or as much as needed. Put cutlets on the baking sheet and drizzle with the remaining marinade. Distribute the broccoli between the cutlets. Lay the tomato slices on the cutlets, cover with a slice of cheese. Sprinkle with a bit of white pepper if you’d like. Bake for about 15 minutes, depending on the thickness of the cutlets.

Beat 4 tbsp olive oil and 3-4 tbsp lemon juice to a foamy sauce, season with salt and pepper, and stir in the chopped capers. Sprinkle the sauce over the broccoli and the cutlets and bake again for about 10 minutes.

Note: baking time is approximate and depends on the thickness of the cutlets.