Honey Thyme Turkey With Lemon Noodles
|Butter||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
|Wide egg noodles||3⁄4 Pound|
|Lemon juice||3 Tablespoon|
|Grated lemon zest||1 1⁄2 Teaspoon|
1 Bring a large pot of water to a boil. Preheat the broiler. Line a broiler pan with foil and lightly grease the foil.
2 Meanwhile, in a small skillet or saucepan, combine 2 tablespoons of the butter with the honey, thyme and 1/4 teaspoon each salt and pepper, and cook over low heat until the butter is melted, about 6 minutes.
3 Add the noodles to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
4 Place the turkey cutlets on the broiler pan. Brush them with half the honey-butter mixture and broil 4 inches from the heat until lightly browned, about 4 minutes.
5 Turn the cutlets over, brush with the remaining honey-butter mixture and broil until cooked through, about 3 minutes.
6 Meanwhile, chop the scallions.
7 Drain the noodles and toss with the scallions, the remaining 1 teaspoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the lemon juice, lemon zest (if using) and any juices from the broiler pan.