I love the touch of sweetness and the crunch that the honey-roasted almonds add to the turkey. It is a surprising but welcome flavor pairing that quickly dresses up ordinary turkey cutlets.

• 6 (6-ounce) turkey cutlets, pounded very thin fine sea salt
• freshly ground black pepper
• 2 (6-ounce) cans honey-roasted almonds, such as Blue Diamond brand
• 1/4 cup teriyaki sauce, plus more for brushing
• 2 tablespoons red-currant jelly

Preheat the oven to 350°F. Line a cookie sheet with parchment paper.

Place the turkey cutlets on the prepared baking sheet. Season each with salt and pepper. Brush each cutlet with teriyaki sauce. Set aside.

In the bowl of a food processor fitted with a metal blade, process the nuts with 10 (2-second) pulses. Process for 10 seconds more if needed to finely chop the nuts without grinding them to a powder. Add the 1/4 cup teriyaki sauce and the currant jelly. Pulse 2-3 times to form a sticky paste.

Spray a small offset metal spatula or the back of a spoon with nonstick cooking spray and use it to spread a thin, even layer of the nut mixture over the top of each turkey cutlet. Place into the oven and bake for 5-7 minutes or until cooked through.

Allow the cutlets to cool for a minute.

Serve whole or slice on the diagonal into 3/4-inch slices. Fan out the slices.

Serve warm or at room temperature.