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Turkey Cutlets With Puttanesca Sauce

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Ingredients
  All purpose flour 1⁄4 Cup (4 tbs)
  Black pepper 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Turkey breast cutlets 1 Pound (1/4 Inch Thick)
  Olive oil 1 Tablespoon, divided
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 3 Clove (15 gm), chopped
  Canned no salt added diced tomato 14 1⁄2 Ounce (1 Can)
  Fat free less sodium chicken broth 1⁄4 Cup (4 tbs)
  Capers 3 Tablespoon, drained
  Chopped ripe olives 2 Tablespoon (4 Large Olives)
  Chopped oregano 2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
Directions

1. Combine flour, pepper, and 1/8 teaspoon salt in a shallow dish. Dredge turkey in flour mixture, coating both sides; shake off excess flour.
2. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add 1 teaspoon oil and half of cutlets; cook 3 minutes on each side or until lightly browned. Repeat procedure with 1 teaspoon oil and remaining cudets; remove from pan and keep warm.
3. Pour 1 teaspoon oil into a medium saucepan; place over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Turkey

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