Turkey Cutlets with Puttanesca Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 225
  • Fat: 4.75g
  • Saturated fat: 0.8g
  • Protein: 30.3g
  • Carbohydrate: 14.6g
  • Cholesterol: 70mg
  • Iron: 2.4mg
  • Sodium: 584mg
  • Calories from fat: 26%
  • Fiber: 2.7g
  • Calcium: 44mg


  • 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


  1. Combine flour, pepper, and 1/8 teaspoon salt in a shallow dish. Dredge turkey in flour mixture, coating both sides; shake off excess flour.
  2. 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.
  3. 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.
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