Turkey Cutlets with Puttanesca Sauce

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

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.