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Crispy Turkey Cutlets With Green Bean Salad
- 3/4 pound green beans, trimmed
- 1 cup grape tomatoes, halved
- 1/2 cup pitted kalamata olives, quartered
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 4 tablespoons olive oil
- 4 kosher salt and black pepper
- 1/4 cup thin turkey cutlets (about 1 pound total)
- 2 all-purpose flour
- 2/3 cup large eggs, beaten
Directions:View on Real Simple
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