TURKEY (TAGLIATA) CUTS

Thanksgiving Day last year I was in Ravello on the Amalfi coast. Like you, I always eat turkey on Thanksgiving, but in Italy at dinner I joked with the waiter at the hotel and asked, "Where's the turkey on the menu?" The following night at dinner, the waiter told me, "No menu tonight, the chef has a surprise." - What was it? Turkey Tagliata. (Tagliata is the method used to cut a turkey.)

            1¼ pounds turkey breast, cut into ¼ inch thick cutlets
            ½ cup Colavita Extra Virgin Olive Oil
            2 teaspoons dried sage or 2 tablespoons chopped fresh sage
            1 teaspoon lemon zest
            Salt to taste
            Freshly ground black pepper to taste
            6 ounces mixed baby greens
            Juice of one lemon

Serves 4.

Pound the cutlets between two pieces of plastic with a meat mallet until they are thin and somewhat transparent. In a small bowl, whisk the Colavita Extra Virgin Olive Oil, sage, lemon zest, salt, and pepper. Brush this mixture over the cutlets and refrigerate for 30 to 60 minutes.

Preheat the grill. Grill the cutlets on a hot grill for 1 to 2 minutes, turn and finish cooking, about 1 to 2 minutes. Transfer to a platter and top with baby greens, drizzle with lemon juice, and adjust seasoning with salt and pepper. May be broiled or pan fried, if preferred.