Recipe: Tender Turkey Cutlets With Tomato-Red Pepper Sauce

A quick and easy heart-healthy meal
Turkey cutlets covered in a chunky vegetable sauce on a white plate

This quick recipe, featuring thin-sliced turkey breast, can be on your table in minutes. Serve it over brown rice with a side salad. Pounding the normally one-half inch cutlets makes them quite tender, and cooking them quickly keeps them moist. If you don’t have a mallet, just place the cutlets between two sheets of wax paper, and pound with a heavy pan or pot.

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1 pound white meat turkey cutlets
1 tablespoon unbleached all-purpose flour
1-1/2 tablespoon dried Italian herb seasoning
1/8 teaspoon crushed red pepper flakes
1 teaspoon extra virgin olive oil
1/2 cup dry white wine
1/4 teaspoon chicken base
2 garlic cloves, minced
3 plum tomatoes, chopped
1/2 red bell pepper, seeded and chopped
1-1/2 tablespoons balsamic vinegar


  1. Pound turkey until it is 1/4 inch thick. Combine flour, 1 teaspoon of Italian seasoning and crushed red pepper flakes. Coat turkey cutlets with the flour mixture, shaking off excess.
  2. Heat oil in a nonstick skillet over high heat until it begins to smoke. Brown turkey on both sides, about 2 minutes per side. Transfer to a warm plate.
  3. Lower heat to medium-high, and add wine, chicken base and 2 tablespoons water to skillet. Reduce by a third.
  4. Add garlic, tomatoes with any liquid, bell pepper and remaining 1/2 teaspoon Italian seasoning. Simmer for 10 minutes.
  5. Add turkey, reheat, drizzle some balsamic vinegar over each cutlet, and serve immediately.

Nutrition information

Makes 4 servings
Per serving:

Calories: 190 (11% calories from fat)
Total fat: 2.5g (0g saturated fat)
Protein: 29g
Carbohydrate: 7g
Dietary fiber: 0g
Cholesterol: 45mg
Sodium: 320mg
Potassium: 180mg

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Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)

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