Tuscan Turkey Cutlets

Culinary Setting
Boneless Breast



3/4 tsp salt, divided

3/4 tsp pepper, divided

1 tbsp olive oil, divided

2 c onion, coarsely chopped

1 c carrot, coarsely chopped

3 to 4 Cloves garlic, minced

1/2 tsp dried oregano

1/2 tsp dried thyme

1 (10-oz) bag fresh spinach leaves, washed, drained & stems removed

1 (14-1/2-oz) can diced tomatoes, undrained

1 (19-oz) can cannellini beans, drained and rinsed

1/4 c Parmesan cheese, divided


Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.

In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet and set aside.

Add remaining 1/2 tablespoon oil to skillet. Sauté onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and pepper and cook for 2 minutes.

Stir in turkey strips and beans. Cook until heated through.

Serve topped with Parmesan cheese.

Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.

Nutrition Facts

Total Calories 354

Total Fat 7 g

% Daily Total Fat 18

Cholesterol 74 g

Sodium 972 mg

Total Carbohydrates 32 g

Protein 41 g