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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.6g
  • Carbohydrate: 3.6g
  • Fiber: 0.9g
  • Cholesterol: 70mg
  • Iron: 1.8mg
  • Sodium: 498mg
  • Calcium: 19mg

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

  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.
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