Turkey Cutlets with Roasted Peppers and Mozzarella |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Because turkey cutlets (often labeled filets ) are very lean, cook at medium heat or lower to keep them moist and tender. Butter adds a rich finish to the sauce. Serve with pasta tossed with a little butter and garlic. Ingredients:
1 large red bell pepper, cut into 4 wedges |
2 teaspoons olive oil |
4 (1/2-inch-thick) turkey breast cutlets (about 1 pound) |
2 teaspoons chopped fresh sage |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
1/4 cup dry marsala or madeira |
1/4 cup fat-free, less-sodium chicken broth |
2 teaspoons butter |
fresh sage leaves (optional) |
Directions:
1. Preheat broiler.
2. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel.
3. Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan; cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon.
4. Bring Marsala mixture to a boil; cook until reduced to 1/4 cup (about 1 1/2 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve with turkey; garnish with sage leaves, if desired.
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