Turkey Cutlets With Artichokes And Tomatoes Recipes

ITALIAN TURKEY CUTLETS

Italian Turkey Cutlets image

"Because I'm watching my weight, I've used this recipe for years," writes Janet Bumb of Beallsville, Maryland. "Served with a flavorful tomato sauce, these cutlets taste so good that my son, who is thin and doesn't need to worry about his weight, requests them for his birthday dinner!"

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 teaspoons plus 1 tablespoon olive oil, divided
1 small onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 package (17.6 ounces) turkey breast cutlets
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes., Meanwhile, sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

Nutrition Facts : Calories 242 calories, Fat 8g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 700mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

TURKEY CUTLETS WITH ARTICHOKES AND TOMATOES

Turkey Cutlets With Artichokes and Tomatoes image

My wife and I are trying a lighter lifestyle. We are always looking to add bold flavors to a healthy meal

Provided by Mike Marek

Categories Turkey Breasts

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 lb turkey cutlets
1/4 cup onion, thin sliced
1/2 cup diced tomato
6 ounces marinated artichokes
1 tablespoon butter
2 tablespoons olive oil
1/2 fresh lemon

Steps:

Season Cutlets with your favorite rub or spice mix and allow cutlets to set for 20 minutes at room temperature.
Heat a heavy skillet over high heat.
Add olive oil and reduce heat to medium high. Add butter and swirl pan to mix and melt butter.
When butter has melted add cutlets to pan and brown 2 minutes per side. Remove cutlets from skillet to a plate to rest.
Carefully pour artichokes and marinade into the skillet and deglaze.
Add onions and stir.
Add cutlets back into skillet on top of artichokes and onions.
Reduce heat to low and cover skillet.
Simmer for 10 minutes.
Just before serving add tomatoes on top of cutlets and cover for 3 minutes or so to warm but not cook the tomatoes.
To serve drizzle lemon juice over dish while in the skillet.
Serve 2 cutlets and vegetables to each diner.
Garnish with Olive Tapenade.

Nutrition Facts : Calories 504.6, Fat 23.1, SaturatedFat 6.7, Cholesterol 151.5, Sodium 608.7, Carbohydrate 18.5, Fiber 7.1, Sugar 4.1, Protein 57.5

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