Turkey Cutlets Cacciatore

Culinary Setting
Boneless Breast


2 4-oz TURKEY CUTLETS, gently lbed to an even thickness

Salt and pepper, to taste

1 tbsp margarine

1/2 Medium onion, thinly sliced

1 Can (8 oz) stewed tomatoes

1 Can (2 oz) mushrooms, drained

1 tsp dried parsley

1/4 tsp dried oregano

Dash garlic powder

As needed cooked and drained spaghetti pasta


Pat turkey dry with clean paper towels. Lightly sprinkle turkey with salt and pepper.

In a 10-inch non-stick skillet, over medium-high heat, saute turkey in margarine about 30 seconds per side. Remove from skillet and set aside until step 4.

Add onion to skillet and saute for 1 minute. Stir in tomatoes, mushrooms, parsley, oregano and garlic powder.

Return turkey to skillet, spooning sauce over top.

Bring to boil; cover, immediately reduce heat and gently simmer 10 to 12 minutes or until turkey is no longer pink and the internal temperature registers 170 degrees F.

Serve with spaghetti, if desired.

Nutrition Facts

Total Calories 221

Total Fat 8 g

% Daily Total Fat 32

Cholesterol 70 g

Sodium 497 mg

Total Carbohydrates 9 g

Protein 28 g