"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Italian Turkey Cutlets Recipe

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This recipe for Italian Turkey Cutlets, by , is from Jaki-Lynn's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jaki-Lynn Dixon
Added: Friday, September 14, 2007


1 small onion, finely chopped
2 garlic cloves, minced
5 teaspoons olive or canola oil, divided
1 (14.5 ounce) can Italian stewed tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 1/4 pounds turkey breast cutlets
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

In a saucepan, saute onion and garlic in 2 teaspoons oil until tender.

Stir in the tomatoes, basil, oregano and rosemary.

Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens.

Meanwhile, sprinkle both sides of turkey cutlets with salt and pepper.

In a large nonstick over medium heat, cook turkey in batches in remaining oil until juices run clear.

Serve with tomato sauce.

Sprinkle with Parmesan cheese.




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