© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
8 (4-oz) Turkey Cutlets
2 Large Sweet Onions, Chopped
2 tbsp Olive Oil
4 c Eggplant, Diced
4 c Mixture Of Seeded And Chopped Red And Green Bell Peppers
3 c Crimini Mushrooms, Cleaned And Sliced
1/4 c Fresh Thyme, Chopped
1/4 c Fresh Basil, Chopped
1-1/2 c Black Olives, Pitted And Chopped
4 Cloves Garlic, Minced
1 c Parmesan Cheese, Shaved
8 Each Flat Bread Slices
Preheat oven to 350 degrees F.
Over high heat, pan sear turkey slices until lightly browned on each side and place on an ovenproof platter.
In the same pan add olive oil, onion and eggplant.
Cook until tender, about 5 minutes.
Add bell peppers and cook additional 3 minutes.
Add mushrooms, thyme, basil, olives and garlic; cook 1 minute or until fragrant.
Spoon mixture over turkey slices.
Sprinkle cheese over vegetable/turkey mixture.