Italian Turkey Cutlets
- 4 Servings
- 5 Prep Time
- 30 Total Time
- 1 package Turkey Breast Cutlets -or-
- 1 package Turkey Breast Chops
- 2 tablespoons olive oil, divided
- 1 clove garlic, peeled and crushed
- 1 28-ounce can diced tomatoes
- 1/2 teaspoon Italian seasoning
- Salt and freshly ground pepper
- 1/2 cup low-moisture mozzarella cheese, diced (1/4 inch)
- 1 bunch basil leaves
|Serving Size||1 turkey cutlet and about 3/4 cup sauce|
|Amount Per Serving|
|Calories from fat|
|% Daily Value*|
|Total fat 11 g||14 %|
|Saturated fat 3.5 g||18 %|
|Trans fat 0 g|
|Cholesterol 80 mg||27 %|
|Sodium 640 mg||28 %|
|Total Carbohydrates 11 g||4 %|
|Dietary Fiber 3 g||11 %|
|Sugars 5 g|
|Protein 33 g|
Vitamin D 0%
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly.|
Step 1Heat a skillet over medium-high heat.
Step 2Add a tablespoon of oil and the garlic to the skillet. Cook, stirring until fragrant, about 30 seconds.
Step 3Stir in tomatoes and their juices, along with Italian seasoning.
Step 4Bring the mixture in skillet to a boil; reduce heat to medium and simmer gently. Stir occasionally, until sauce has thickened but is still chunky, about 20 minutes.
Step 5Season the sauce with salt and pepper to taste and keep warm.
Step 6While sauce simmers, pat turkey cutlets dry with a paper towel and season with a pinch of salt.
Step 7Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
Step 8Add the turkey cutlets to the skillet and cook for 6 minutes on one side. Flip the cutlets and cook for an additional 3 minutes, or until an internal temperature reaches 165°F, measured by a meat thermometer.
Step 9Spoon the warm tomato sauce over each cutlet. Excess sauce can be served with pasta as a side dish.
Step 10Sprinkle with mozzarella. Cover skillet and cook until cheese melts, about 3 minutes.
Step 11Garnish with basil.
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