This dish was wonderful as I find it difficult to find a good pork recipe. I followed the recipe exactly except for two things. All I had was pork tenderloins. I pounded them down as thin as possible, but you definitely need the filets. I prefer a thicker sauce so I added flour. It's a keeper and will be added to my rotation.
Turkey Cutlets with Roasted Peppers and Mozzarella
Becky Luigart-Stayner; Lydia DeGaris-Pursell
More From Cooking Light
Amount per serving
- Calories: 239
- Calories from fat: 30%
- Fat: 8g
- Saturated fat: 3.5g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 0.7g
- Protein: 32.6g
- Carbohydrate: 4.8g
- Fiber: 0.9g
- Cholesterol: 83mg
- Iron: 1.6mg
- Sodium: 490mg
- Calcium: 121mg
- 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.
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