Turkey Cutlets with Roasted Peppers and Mozzarella

Turkey Cutlets with Roasted Peppers and Mozzarella Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Because turkey cutlets (often labeled "filets") are very lean, cook at medium heat or lower to keep them moist and tender. Butter adds a rich finish to the sauce. Serve with pasta tossed with a little butter and garlic.


4 servings (serving size: 1 turkey cutlet and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 30 %
Fat 8 g
Satfat 3.5 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 32.6 g
Carbohydrate 4.8 g
Fiber 0.9 g
Cholesterol 83 mg
Iron 1.6 mg
Sodium 490 mg
Calcium 121 mg


1 large red bell pepper, cut into 4 wedges
2 teaspoons olive oil
4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup dry Marsala or Madeira
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons butter
Fresh sage leaves (optional)


Preheat broiler.

Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.

Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan; cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon.

Bring Marsala mixture to a boil; cook until reduced to 1/4 cup (about 1 1/2 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve with turkey; garnish with sage leaves, if desired.

October 2002
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