Turkey Cutlets Italiano

Oxmoor House

4 servings.


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Vegetable cooking spray
2 teaspoons reduced-calorie margarine
1 pound turkey breast cutlets
1/4 cup canned no-salt-added chicken broth, undiluted
1/2 cup chopped onion
1/3 cup chopped green pepper
1/4 cup sliced celery
1 (8-ounce) can no-salt-added tomato sauce
1/4 cup no-salt-added tomato paste
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried whole oregano
1/8 teaspoon dried whole basil
3 ounces part-skim mozzarella cheese, thinly sliced


Cook: 40 Minutes

Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until margarine melts. Add cutlets, and cook 2 to 3 minutes on each side or until lightly browned. Remove from skillet, and place in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Wipe drippings from skillet with a paper towel.

Add chicken broth, onion, green pepper, and celery to skillet. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in tomato sauce and next 5 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Spoon sauce over cutlets; cover and bake at 325° for 30 to 40 minutes or until cutlets are tender. Arrange cheese slices on cutlets, and bake an additional 5 minutes or until cheese melts.

Created date

August 2009

Nutritional Information

Calories 242
Caloriesfromfat 28 %
Fat 7.6 g
Satfat 3.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 31.9 g
Carbohydrate 10.3 g
Fiber 0.0 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 268 mg
Calcium 0.0 mg