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Mediterranean Turkey Cutlets and Pasta

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Prep time 10 mins
Cook time 16 mins
Yield Makes 4 servings
Feel free to substitute your favorite canned tomato blend.


  • 1/2 (16-oz.) package fettuccine
  • 1 pound turkey cutlets
  • 1 teaspoon Greek seasoning, divided*
  • 1/4 cup all-purpose flour
  • 5 tablespoons olive oil, divided
  • 1/2 cup chopped red onion
  • 1 (14.5-oz.) can diced tomatoes with balsamic vinegar, basil, and olive oil, undrained
  • 1 (3.8-oz.) can sliced pitted black olives, drained
  • 1/2 cup crumbled feta cheese
  • Garnish: chopped fresh parsley

How to Make It

  1. Prepare pasta according to package directions.

  2. Meanwhile, sprinkle cutlets with 3/4 tsp. Greek seasoning. Dredge in flour.

  3. Cook half of cutlets in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done. Repeat procedure with remaining cutlets and 1 1/2 Tbsp. oil. Remove from skillet, reserving drippings in skillet.

  4. Heat remaining 2 Tbsp. oil in skillet with drippings; add onion and remaining 1/4 tsp. Greek seasoning, and sauté over medium heat 2 to 3 minutes or until tender. Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated. Remove from heat, and toss in hot cooked pasta until blended.

  5. Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese. Top with cutlets and remaining feta cheese. Garnish, if desired. Serve immediately.

  6. *Dried Italian seasoning may be substituted.