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Italian Turkey Cutlets

I found this one day and have loved it ever since. I buy the cutlets when they have them in now all the time.


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary, crushed
  • 1 package (17.6 ounces) turkey breast cutlets
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese


  1. Sprinkle both sides of turkey with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Once cooked completely, remove from pan
  2. Add a little oil and saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes.
  3. Add cutlets to the sauce or serve with sauce on top.


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