<http://schema.org/recipeInstructions>
" Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium-high heat. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice. In large bowl, mix lemon juice, oil, shallot, Dijon, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Sprinkle cutlets with lemon peel, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Place cutlets on hot grill rack and cook 4 to 5 minutes or until turkey loses its pink color throughout, turning over once. Transfer to plate. Add nectarines and arugula to dressing in bowl; gently toss to mix well. Pile arugula salad on large platter and top with cutlets."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8941/turkey-cutlets-nectarine-arugula-salad-ghk/?src=shelter_footer>