Servings: Serves 6
To make turkey: Place cutlets between doubled sheets of plastic wrap. Using a meat mallet or rolling pin, pound cutlets to 1/4-inch thickness. Season with salt and pepper.
In a small bowl, combine orange zest and juice, yogurt, ginger, and mint; stir until blended. Pour yogurt mixture into a large resealable plastic bag; add turkey cutlets and turn to coat thoroughly. Refrigerate 2 hours.
Heat a large panini griddle or George Foreman grill to high (with drip tray in place). Remove cutlets from marinade; allow excess yogurt to drip off. In batches, place cutlets on grill, cover, and cook until cooked through, about 2 minutes. Keep warm in oven.
To make bean salad: Heat a panini griddle or George Foreman grill. In batches, arrange beans in a single layer on griddle. Cover, and cook until just tender, 4 to 5 minutes. Sprinkle with salt and pepper to taste, and set aside.
Sprinkle tomato slices with salt and pepper to taste; grill until just heated through, about 1 minute.
In a small bowl, whisk vinegar and oil until blended. On each of 6 plates, layer tomato slices and beans, drizzling each layer with vinaigrette. Top with turkey cutlets.
From the April 2005 issue of O, The Oprah Magazine
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