2 tablespoons fresh lime juice
1 tablespoon chopped green onions
2 tablespoons olive oil, divided
1/2 teaspoon dijon mustard
1/2 teaspoon grated lime peel
1/4 teaspoon salt
1/4 teaspoon black pepper
4 skinless boneless turkey cutlets
In a small jar with a tight-fitting lid, combine lime juice, green onions, 1 tablespoon oil, mustard, lime peel, salt, and pepper. Cover jar and shake mixture well.
In a large skillet, heat the remaining oil over medium-high heat until hot, but not smoking. Add turkey cutlets and cook, turning once, until cooked through and no longer pink, about 4 minutes.
Transfer turkey cutlets to a serving platter. Spoon lime juice sauce on top. Serve immediately.
Serves 4
