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
Preparation
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.
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
