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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rosemary Turkey Cutlets Recipe

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This recipe for Rosemary Turkey Cutlets is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound turkey breast cutlets
1 cup sliced mushrooms
3/4 cup plain nonfat yogurt, or nonfat sour cream
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 teaspoon dried rosemary, crumbled
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
Directions:
Directions:
Preheat oven to 350°F.

Spray an 8-inch square baking pan with vegetable cooking spray. Arrange turkey in pan.

Top with mushrooms.

In a small bowl, combine yogurt, flour, wine, mustard, rosemary, garlic powder and pepper; mix well.

Spread evenly over turkey and mushrooms.

Bake, uncovered, for 45 minutes or until cutlets are tender and cooked through.

 

 

 

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