Directions

1. Pound turkey cutlets to ¼ inch (0.5 cm) thickness. Brush cutlets with lemon juice.
2. Combine basil, thyme and oregano and sprinkle over both sides of cutlets.
3. Grill turkey until pink colour disappears.
4. Meanwhile, cook fettuccini and keep warm.
5. Blanch zucchini and carrots and drain.
6. Heat vegetable oil in skillet and stir fry zucchini and carrots lightly. .
7. Add freshly ground pepper and stir in drained fettuccini.
8. Arrange grilled turkey cutlets on serving plates and accompany with vegetable fettuccini combination.