In a small bowl, mix together the basil, thyme, salt, pepper, and cinnamon.
Rub the spice mixture into both sides of the cutlets. Place the seasoned cutlets in a container where the pieces can all lay flat without overlapping.
Drizzle the oil and lemon juice over the top of the cutlets.
Marinate overnight in the refrigerator.
When you’re ready to cook the turkey, preheat oven to 350°F.
Place the cutlets in a 9×13 inch glass baking dish. Bake for 20 minutes.
Turn the cutlets over, and bake for an additional 15 – 25 minutes. When done, the meat should be tender and white all of the way through. Most of the juices will have also dried.
Recipe Notes
Serving Suggestions:
Use as a salad topper.
Serve with zucchini noodles (ETP recipe).
Serve with pepper winter squash soup (ETP recipe).