Turkey Cutlets with Tomato Sauce Recipe

Turkey Cutlets with Tomato Sauce Recipe
Turkey Cutlets with Tomato Sauce Recipe photo by Taste of Home
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Turkey Cutlets with Tomato Sauce Recipe

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I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 2 tablespoons 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 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.
Originally published as Turkey Cutlets with Tomato Sauce in Cooking for One or Two Cookbook 2003, p167

Nutritional Facts

1 serving (calculated without salt): 306 calories, 11g fat (4g saturated fat), 86mg cholesterol, 125mg sodium, 19g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.

  • 2 tablespoons 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
  1. 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 skillet, cook cutlets in butter for 2-3 minutes on each side or until lightly browned.
  2. 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.
Originally published as Turkey Cutlets with Tomato Sauce in Cooking for One or Two Cookbook 2003, p167

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