1 lb TURKEY CUTLETS
1/4 tsp each salt and freshly ground pepper
2 tsp olive oil
4 tbsp slivered almonds
1/3 c pimento stuffed green olives, coarsely chopped
1 tsp dried oregano leaves
Pat turkey dry with clean paper towels. Sprinkle with salt and pepper.
Heat oil in large, heavy nonstick skillet over medium-high heat. Add almonds and cook, stirring constantly, until golden. Remove almonds from pan.
Add turkey to hot pan with flavored oil. Reduce heat to medium and cook 4-6 minutes per side until golden and turkey reaches an internal temperature of 165 degrees F.
Add 2 tablespoons cold water to turkey; add olives and oregano and stir well. Return almonds to pan.
Serve turkey atop hot cooked rice and spoon olive mixture over cutlets.