Turkey Cutlets with Puttanesca Sauce

recipe
Puttanesca sauce is a spicy Italian sauce that includes tomatoes, onions, garlic, capers, olives, and oregano cooked together in olive oil. It is delicious served over noodles, chicken, or baked fish.

Yield:

4 servings (serving size: 1 cutlet and 1/3 cup sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes
Cook: 31 Minutes

Nutritional Information

Calories 225
Fat 4.75 g
Satfat 0.8 g
Protein 30.3 g
Carbohydrate 14.6 g
Cholesterol 70 mg
Iron 2.4 mg
Sodium 584 mg
Caloriesfromfat 26 %
Fiber 2.7 g
Calcium 44 mg

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon black pepper
1/8 teaspoon salt
1 pound (1/4-inch-thick) turkey breast cutlets
Cooking spray
1 tablespoon olive oil, divided
1/2 cup chopped onion
3 garlic cloves, chopped
1 (14.5-ounce) can no-salt-added diced tomatoes
1/4 cup fat-free, less-sodium chicken broth
3 tablespoons capers, drained
2 tablespoons coarsely chopped ripe olives (about 4 large olives)
2 teaspoons chopped fresh oregano
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt

Preparation

Combine flour, pepper, and 1/8 teaspoon salt in a shallow dish. Dredge turkey in flour mixture, coating both sides; shake off excess flour.

Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1 teaspoon oil and half of cutlets; cook 3 minutes on each side or until lightly browned. Repeat procedure with 1 teaspoon oil and remaining cutlets; remove from pan and keep warm.

Pour 1 teaspoon oil into a medium saucepan; place over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Spoon sauce over turkey cutlets; serve immediately.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2005
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