Turkey Cutlets With Rosemary Tomato Sauce Recipes

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TURKEY CUTLETS WITH TOMATO-CAPER SAUCE



Turkey Cutlets With Tomato-Caper Sauce image

This is one of my favorite main dishes and it is easy. It came from a friend and I make it often. My kids loved it. Occasionally I will add chopped mushrooms.

Provided by sunshinefromaz

Categories     Potato

Time 50m

Yield 4-6 pieces, 4 serving(s)

Number Of Ingredients 9

8 small red potatoes
3 medium tomatoes
1 small onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon dried rosemary
1 (16 ounce) package turkey cutlets
2 tablespoons shortening
2 teaspoons capers

Steps:

  • In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
  • Meanwhile dice tomatoes, thinly slice onion; set aside.
  • On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
  • In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
  • Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
  • To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.

Nutrition Facts : Calories 469.6, Fat 8.9, SaturatedFat 2.3, Cholesterol 68, Sodium 470.9, Carbohydrate 63.7, Fiber 7.4, Sugar 7.6, Protein 34.8

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