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Turkey Cutlets with Tomato Sauce

 Turkey Cutlets with Tomato Sauce
I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 4 turkey cutlets or breast slices (1/2 pound)
  • 2 teaspoons butter
  • MUSHROOM TOMATO SAUCE:
  • 1 cup sliced fresh mushrooms
  • 1-1/2 teaspoons olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried rosemary, crushed
  • 2 medium tomatoes, peeled, seeded and chopped
  • 2 tablespoons dry white wine or chicken broth
  • 1 teaspoon brown sugar
  • Salt and pepper to taste, optional
  • 1 teaspoon butter
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons lemon juice
  • 2 tablespoons minced fresh parsley

Directions

  • In a large resealable plastic bag, combine the flour, salt if desired
  • and pepper. Add the cutlets, two at a time and shake to coat. In a

2 of 2

Turkey Cutlets with Tomato Sauce (continued)

Directions (continued)

  • skillet, cook cutlets in butter for 2-3 minutes on each side or
  • until lightly browned.
  • Meanwhile, in a skillet, saute mushrooms in oil until tender. Add
  • garlic and rosemary; cook and stir for 1 minute. Add the tomatoes,
  • wine or broth, brown sugar, salt if desired and pepper; cook and
  • stir for 5 minutes. Stir in butter and basil. Serve cutlets with
  • sauce. Sprinkle with lemon juice and parsley. Yield: 2 servings.
Nutritional Facts: 1 serving (calculated without salt) equals 306 calories, 11 g fat (4 g saturated fat), 86 mg cholesterol, 125 mg sodium, 19 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.