Ingredients

• 2 medium ripe Hass avocados (about 1 pound)
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoons olive oil
• 1 teaspoon kosher salt
• 3/4 cup all-purpose flour
• 2 teaspoons lightly packed lemon zest
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 (4-ounce) turkey cutlets
• 3 tablespoons olive oil
• 1 medium ripe Hass avocado
• 8 basil leaves for garnish

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Instructions

1. For the sauce: Combine all ingredients in a blender and process until smooth; set aside until ready to use. If the sauce is too thick, add a little more water. (Can be made up to 1 day ahead and stored, covered tightly in a refrigerator until ready to use.)
2. For the turkey: Combine flour, zest, salt, and pepper in a shallow dish or a resealable plastic bag and mix thoroughly. Add half of cutlets and coat well. Remove, shaking off excess flour, and repeat with remaining cutlets.
3. Heat 1 tablespoon oil in a large frying pan over medium heat. When it shimmers, add 2 to 3 cutlets and cook until browned, about 3 minutes total. Transfer to a plate and repeat with remaining cutlets.
4. To serve, place turkey on platter, top with sauce, and garnish with a few slices of avocado and torn basil leaves.