Thursday, April 19, 2012

Italian Turkey Cutlets

I got this recipe from and I changed it only a little. This was very good and so easy, I am sure we will be making this again. The sauce was great, the onions were still slightly firm (in that they weren't completely mush) and because of that the texture was fabulous!

Italian Turkey Cutlets

1 medium onion, diced 
2 cloves garlic, minced
4 tsp olive oil, divided
1 (14.5 ounce) can italian style stewed tomatoes, juice included
1/2 tsp dried rosemary, crushed
2 tsp sea salt, divided
1/2 tsp fresh ground black pepper
1 1/4 lb boneless turkey breast cutlets
1+ tsp nutritional yeast flakes (optional)

In a small saucepan, heat 2 tsp olive oil over medium high heat. Add onions and garlic and saute until onions become transparent. Add tomatoes and juice, rosemary, 1 tsp sea salt, a few cracks of fresh ground black pepper, and yeast flakes. Bring to a boil and then reduce heat and simmer about 15-20 minutes, until sauce has thickened. (I became impatient and added a tsp of cornstarch mixed with 1 Tbl water and this thickened right up but if I had had more time I would have preferred to let it boil down).
Meanwhile in a large non-stick skillet, heat remaining olive oil over medium low heat. Generously sprinkle turkey cutlets with remaining salt and pepper and cook in the skillet until juices run clear and they get nice golden brown coloring, about 3-5 minutes per side.
Serve turkey with sauce on top. Sprinkle with more yeast flakes if desired.

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