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Preptime: 5 min.Cooktime: 15 min.
Carbs: 11g
Fat: 15g
Fiber: 1g
Protein: 29g
Satfat: 4g
Sodium: 338mg
1 1/2 tablespoons olive oil
4 turkey cutlets
about 4 ounces each
salt to taste
freshly ground black pepper
flour for dredging
1 clove garlic, thinly sliced
1 15-ounce can diced tomatoes
1/2 teaspoon dried oregano
1/4 cup freshly grated Parmesan cheese
Directions:
1. Heat 1 tablespoon of the olive oil in a large, nonstick skillet. While the oil is heating, season the turkey with salt and pepper and dredge it in flour.
2. Saute the turkey over medium-high heat until golden brown, about 2 minutes on each side. Transfer the turkey to a platter and keep warm.
3. Turn the heat to medium, add the remaining oil and garlic and cook until the garlic is light golden, about 1 minute.
4. Add the tomatoes, their juice and the oregano and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Season lightly with salt and pepper. Add the turkey and any juices that have accumulated on the platter. Simmer until the turkey is cooked through, about 10 minutes.
5. Remove the turkey to a clean serving platter and keep warm. Simmer the tomato mixture until it has reduced by half, about 5 minutes. Adjust the salt and pepper. Sprinkle the turkey with Parmesan cheese, spoon the tomatoes over the top and serve.
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