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Turkey Cutlets with Tomato Sauce

SUBMITTED BY: Nancy Sibenaller

"I'm the mother of two toddlers, so I depend on easy-to-prepare recipes like this."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 3.5 star rating.
Read Reviews (1)
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 pound turkey breast cutlets
  • 2 teaspoons butter or margarine
  • MUSHROOM TOMATO SAUCE:
  • 1 cup sliced fresh mushrooms
  • 1 1/2 teaspoons canola 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
  • 1 teaspoon butter or margarine
  • 1 tablespoon minced fresh basil
  • 1 1/2 teaspoons lemon juice
  • 2 tablespoons minced fresh parsley

DIRECTIONS

  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.

FOOTNOTE

  • Nutritional Analysis: One serving (1 each) 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 very lean meat, 2 fat, 1 starch.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 5, 2007 by JDVMD
I used turkey medallions. The sauce was good but don't think I would make this again as no one... MORE


 
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