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Epicurious

Turkey Cutlets with Tomatoes and Capers

Lower in saturated fat than chicken, turkey provides one of the leanest sources of animal protein. The nutrient-dense poultry also contains heart-healthy B vitamins and selenium. Round out this simple preparation with a side of steamed green beans.

Recipe information

  • Yield

    serves 4

Ingredients

4 turkey cutlets (about 4 ounces each)
Coarse salt and freshly ground pepper
2 tablespoons neutral-tasting oil, such as canola or safflower
1 1/2 cups diced tomato (1 large)
12 caper berries or 1/4 cup capers, rinsed and drained

Preparation

  1. Step 1

    Pat dry cutlets with paper towels and season both sides with 1/2 teaspoon salt, dividing evenly, and pepper. Heat 1 tablespoon oil in a large skillet over high until shimmering. Add 2 cutlets, and cook until golden brown on bottom, about 2 minutes. Flip and continue to cook until other side is golden brown, about 2 minutes more. Transfer cutlets to plates; reduce heat to medium, and repeat with remaining 1 tablespoon oil and 2 cutlets.

    Step 2

    Add tomato to hot skillet. Cook, stirring, until juicy and just softened, about 2 minutes. Add caper berries, and stir to warm through; spoon mixture over turkey, dividing evenly, and serve.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 193

    Step 5

    Saturated Fat: .5g

    Step 6

    Unsaturated Fat: 6g

    Step 7

    Cholesterol: 45mg

    Step 8

    Carbohydrates: 2.7g

    Step 9

    Protein: 28.7g

    Step 10

    Sodium: 601mg

    Step 11

    Fiber: .8g

Power Foods
TagsCutletAmericanTurkeyPoultryTomatoVegetableMainDinnerGluten FreeNut FreeDairy FreeEasyQuickWeeknight Meals5 Ingredients or Fewer30 Minutes or LessFryCookbooks
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