Barbadian Bajan Seasoned Turkey Cutlets

Ingredients

• 1 lb turkey cutlets
• 1 cup mixed parsley, thyme, and scallion, finely chopped
• 3 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1 Scotch bonnet or red chili, minced
• 1 lb potatoes, cut into wedges
• 1 cucumber, thinly sliced
• 3 tbsp white vinegar and 1 tsp sugar
• 2 limes, 1 juiced and 1 cut into wedges
• Salt and black pepper

Steps

1. Make the Bajan seasoning: blend or finely chop the herbs with the garlic, half the onion, the chili, the dried thyme, the lime juice, 1 tablespoon of the oil, and 1 teaspoon salt into a thick green paste.
2. Score the turkey cutlets shallowly on both sides and rub the seasoning into the cuts. Marinate for at least 20 minutes, or up to overnight in the refrigerator.
3. Scoring is what lets the seasoning reach past the surface. Rubbed onto unscored cutlets it just falls off in the pan.
4. Toss the cucumber with the remaining onion, the vinegar, the sugar, and a pinch of salt, and leave it to pickle.
5. Heat the oven to 425F (220C), toss the potato wedges with 1 tablespoon of the oil and salt, and roast for 30 minutes until crisp.
6. Scrape most of the marinade off the cutlets and pat them dry, or they will steam rather than sear.
7. Heat the remaining oil in a heavy skillet over medium-high heat and cook the cutlets for 3 to 4 minutes per side, until browned and cooked through to 165F (74C).
8. Rest for 5 minutes, then serve with the roast potatoes, the drained cucumber relish, and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.