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Italian Turkey Cutlets

 Italian Turkey Cutlets
"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!"
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: 1 serving equals 263 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 750 mg sodium,

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Italian Turkey Cutlets (continued)

Nutritional Facts: 11 g carbohydrate, 3 g fiber, 37 g protein. Diabetic Exchanges: 5 lean meat, 2 vegetable, 1/2 fat.