Turkey Cutlets with Rosemary-Tomato Sauce

Fresh tomatoes really make a difference in this simple, chunky sauce. Serve the turkey and sauce over pasta.

Yield:

4 servings (serving size: 2 turkey cutlets and 1/4 cup sauce)

Recipe from

Nutritional Information

Calories 182
Caloriesfromfat 27 %
Fat 5.5 g
Satfat 0.9 g
Monofat 3.5 g
Polyfat 0.7 g
Protein 28.6 g
Carbohydrate 3.6 g
Fiber 0.9 g
Cholesterol 70 mg
Iron 1.8 mg
Sodium 498 mg
Calcium 19 mg

Ingredients

4 teaspoons olive oil, divided
8 (2-ounce) turkey cutlets
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 tablespoon chopped fresh rosemary
1 teaspoon bottled minced garlic
1 1/2 cups chopped tomato
1 tablespoon white wine vinegar

Preparation

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove from pan; keep warm.

Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.

Note:

Lorrie Hulston Corvin,

January 2003