Italian Turkey Cutlets Recipe

4.5 1 2
Publisher Photo

Italian Turkey Cutlets Recipe

Read Reviews
4.5 1 2
Publisher Photo
"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!"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions

In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes.
Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese. Yield: 4 servings.
Originally published as Italian Turkey Cutlets in Light & Tasty June/July 2003

Nutritional Facts

1 serving: 242 calories, 8g fat (2g saturated fat), 73mg cholesterol, 700mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

  • 2 teaspoons plus 1 tablespoon olive oil, divided
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese
  1. In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes.
  2. Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese. Yield: 4 servings.
Originally published as Italian Turkey Cutlets in Light & Tasty June/July 2003

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MY REVIEW
Imrydenk User ID: 1023471 54866
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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