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Italian Turkey Cutlets Recipe

Read Reviews (1)
4.5 1
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"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 small onion, finely chopped
  • 5 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1-1/4 pounds turkey breast cutlets
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

1 serving equals 263 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 750 mg sodium, 11 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1/2 fat.

Directions

  1. In a large saucepan, saute onion in 2 teaspoons oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, basil, oregano and rosemary. Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens.
  2. Meanwhile, sprinkle both sides of turkey cutlets with salt and pepper. In a large nonstick over medium heat, cook turkey in batches in remaining oil until no longer pink. Serve with tomato sauce. Sprinkle with cheese. Yield: 4 servings.
Originally published as Italian Turkey Cutlets in Light & Tasty

Nutritional Facts

1 serving equals 263 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 750 mg sodium, 11 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1/2 fat.

Reviews for Italian Turkey Cutlets(1)

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MY REVIEW
Reviewed Mar. 19, 2014

I really, REALLY enjoyed this recipe! So simple but an amazing flavor! I actually used two leeks that I had on hand in place of the onion - basically bulked up the veggie end of this. I also pan seared the cutlets in a cast iron skillet. Will definitely be making this again! Thanks Janet! :)

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