Turkey Cutlets with Roasted Peppers and Mozzarella

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.

Yield: 4 servings (serving size: 1 turkey cutlet and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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)

Preparation

  1. Preheat broiler.
  2. 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.
  3. 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.
  4. 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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