Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve the turkey and sauce over pasta.
Ingredients[]
- 4 teaspoons olive oil, divided
- 8 (2-ounce) turkey cutlets
- 3/4 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon bottled minced garlic
- 1 1/2 cups chopped tomato
- 1 tablespoon white wine vinegar
Directions[]
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
- Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add turkey to pan; cook 2 minutes on each side or until done.
- Remove from pan keep warm.
- Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute.
- Add tomato; cook 1 minute, stirring frequently.
- Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar.
- Serve over turkey.
Yield: 4 servings (serving size: 2 turkey cutlets and 1/4 cup sauce)