Ingredients

3/4 pound green beans, trimmed (find a 12 oz. green beans steamer package)

1 cup grape tomatoes, halved

1/2 cup pitted black olives, halved

1 tbsp. lemon juice (plus wedges for serving)

4 tbsp. olive oil

Kosher salt and black pepper

4 thin turkey cutlets (about 1 lb. total)

1/4 cup all-purpose flour

2 large eggs, beaten

2/3 bread crumbs

Preparation

  1. Heat green beans in steamer bag in microwave, according to bag instructions. Open in strainer and run cold water on it. Let beans cool completely.

  2. In a large bowl, toss beans with the tomatoes, olives, lemon juice, 1 tbsp. oil and 1/4 tsp. of salt and pepper.

  3. Mix flour with 1/2 tsp. salt and 1/4 tsp. pepper on a plate. Coat each cutlet with flour, then dip in the egg (letting excess egg drip off) and then coat cutlet with breadcrumbs, pressing so it adheres.

  4. Heat the remaining 3 tbsp. oil in a large skillet over medium-high heat. Cook the turkey until golden brown and cooked through (approx. 2-3 minutes per side). Serve with salad and lemon wedges.