Garden Turkey Cutlets

Culinary Setting
25 MIN
Boneless Breast


Salt and pepper, to taste

1 lb turkey cutlets

1 tbsp olive oil

2 c each thinly sliced onion, yellow squash, zucchini*

1/4 lb mushrooms, qtered

1 tsp each minced garlic and Italian seasoning

1 large tomato, cored & cut into 4 thick slices

4 1-oz slices Mozzarella cheese


Lightly sprinkle both sides of cutlets with salt and pepper.

In large nonstick skillet with lid, over medium-high heat, saute turkey in 1/2 tablespoon oil 1-1/2 minutes, until lightly browned; remove from skillet.

Add remaining oil to skillet and saute onions 30 seconds. Add zucchini, squash and mushrooms, saute 2 to 3 minutes, until vegetables are crisp-tender. Stir in garlic and Italian seasoning and cook 1 minute.

Arrange cutlets on top of vegetable mixture and place one slice of tomato on each cutlet, sprinkling lightly with salt and pepper. Top tomatoes with cheese slices, cover skillet and cook 2 to 3 minutes until cheese is melted. *To save time, use sliced vegetables from the salad bar at your grocery store.

Nutrition Facts

Total Calories 290

Total Fat 11 g

Saturated Fat 4 g

Cholesterol 95 g

Sodium 460 mg

Potassium 641 mg

Total Carbohydrates 14 g

Dietary Fiber 4 g

Sugars 7 g

Protein 37 g

% Daily Protein 20

% Daily Vitamin C 40

% Daily Calcium 20

% Daily Iron 15