Step 1

Place the cutlets on a plate. In a small bowl, whisk together the EVOO and lemon juice. Whisk in salt and pepper to taste. Coat both sides of the turkey with 2/3rds of the dressing. Reserve the remaining dressing. Set the cutlets aside while you prepare your grill.

Step 2

Preheat a Foreman contact grill to high with the top closed. Place the drip tray at the end of the grill.

Step 3

Put the cutlets on the grill and close the top. Cook the cutlets for 2 to 4 minutes. You are looking for an internal temperature of 165°F. Check with a digital meat thermometer. Remove the cutlets to a clean cutting board and coat with the rest of the dressing. Allow the meat to rest for 5 minutes before serving.

Step 4

Serve the turkey cutlets over mashed potatoes, polenta, or cauliflower purée with a green vegetable. You can slice the turkey before serving, if desired.