Turkey Cutlets with Roasted Peppers and Mozzarella

Name: Turkey Cutlets with Roasted Peppers and Mozzarella
Yield: 4 servings (serving size: 1 turkey cutlet and 1 tablespoon sauce)
Ingredients: 1 large red bell pepper, cut into 4 wedges; 2 teaspoons olive oil; 4 (1/2-inch-thick) turkey breast cutlets (about 1 pound); 2 teaspoons chopped fresh sage; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup (2 ounces) shredded part-skim mozzarella cheese; ¼ cup dry Marsala or Madeira; ¼ cup fat-free, less-sodium chicken broth; 2 teaspoons butter; Fresh sage leaves (optional)

4 Ratings
4 Reviews

Because turkey cutlets (often labeled "filets") are very lean, cook at medium heat or lower to keep them moist and tender. Butter adds a rich finish to the sauce. Serve with pasta tossed with a little butter and garlic.

Recipe by Cooking Light October 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:

4 servings (serving size: 1 turkey cutlet and 1 tablespoon sauce)

Nutrition Info

Directions

Step 1
Preheat broiler.

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Step 2
Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.
Step 3
Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan; cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon.
Step 4
Bring Marsala mixture to a boil; cook until reduced to 1/4 cup (about 1 1/2 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve with turkey; garnish with sage leaves, if desired.

Nutrition Facts

Per Serving:

239 calories; calories from fat 30%; fat 8g; saturated fat 3.5g; mono fat 3.3g; poly fat 0.7g; protein 32.6g; carbohydrates 4.8g; fiber 0.9g; cholesterol 83mg; iron 1.6mg; sodium 490mg; calcium 121mg.

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Cooksforherman

06/13/2013

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

01/20/2013

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.

MrsSJesse

03/27/2010

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.

SARANAKRAM1009

06/15/2009

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.

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Turkey Cutlets with Roasted Peppers and Mozzarella

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Turkey Cutlets with Roasted Peppers and Mozzarella

Account

Turkey Cutlets with Roasted Peppers and Mozzarella

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Turkey Cutlets with Roasted Peppers and Mozzarella