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Turkey Cutlets with Rosemary-Tomato Sauce

Yield 4 servings (serving size: 2 turkey cutlets and 1/4 cup sauce)
Fresh tomatoes really make a difference in this simple, chunky sauce. Serve the turkey and sauce over pasta.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.