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