Turkey Cutlets With Puttanesca Sauce
|All purpose flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄4 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|
|Crushed red pepper||1⁄4 Teaspoon|
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.