Turkey Cutlets with Roasted Peppers and Mozzarella

  • SARANAKRAM1009 Posted: 06/16/09
    Worthy of a Special Occasion

    I really liked this recipe. I added the red pepper puree as suggested by another reader. Additionally i added extra chicken stock for more sauce. I may try without the sage the next time.

  • MrsSJesse Posted: 03/27/10
    Worthy of a Special Occasion

    I love this recipe, and come back to it time and again. I originally discovered it in Cooking Light magazine. I use chicken breasts, and do tend to add a bit more broth and wine to create more sauce.

  • Cooksforherman Posted: 06/13/13
    Worthy of a Special Occasion

    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.

  • CAgirlinIA Posted: 01/20/13
    Worthy of a Special Occasion

    I have been making this recipe for quite awhile and was surprised I had never rated it :) I alternate between turkey and chicken; tonight it was turkey. I didn't have Madiera so I used all chicken broth and it was STILL good. If everything is prepped beforehand it goes very fast and can be ready in minutes....about as long as it takes to cook the pasta. Definitely suitable for company.


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