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Turkey Cutlets With Puttanesca Sauce

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  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

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

Side Dish

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 884 Calories from Fat 230

% Daily Value*

Total Fat 26 g40.1%

Saturated Fat 3 g14.9%

Trans Fat 0 g

Cholesterol 200 mg66.7%

Sodium 1680.1 mg70%

Total Carbohydrates 52 g17.3%

Dietary Fiber 8.1 g32.4%

Sugars 6.6 g

Protein 113 g226.7%

Vitamin A 16.5% Vitamin C 29.6%

Calcium 40.2% Iron 43.6%

*Based on a 2000 Calorie diet

Turkey Cutlets With Puttanesca Sauce Recipe