Saturday, April 23, 2011

Italian Turkey Cutlets

Shown with and without tomato sauce

This dish was easy to make and was a nice alternative to chicken. You can substitute chicken if you like, though. I served this with mashed potatoes, green beans and a salad for a total combined points + value of 8!

serves 4 ( 5 points + )

roasted red bell peppers (from a jar)
2 tsp. olive oil
4 turkey cutlets ( about 4 oz. each)
salt, pepper to taste
½ c. shredded part-skim mozzarella
¼ c. white wine
¼ c. fat-free chicken broth
2 tsp. butter
4 T. tomato sauce seasoned to taste ( optional)

Heat oil in a nonstick skillet. Sprinkle turkey with salt and pepper. Brown on both sides. Top with roasted red peppers and mozzarella. Cover and let cheese melt. Remove cutlets from pan. Add wine and broth. Cook until reduced to about ¼ c. ; Add butter, stirring until blended. Spoon wine mixture over turkey and then top with 1 T. tomato sauce, if desired

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