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1
Sprinkle turkey cutlets with salt and pepper.
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2
In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot.
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3
Add turkey cutlets and cook 3 to 5 minutes, turning cutlets once, until lightly browned on the outside and they just lose their pink color on the inside.
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4
Transfer cutlets to warm platter, cover and keep warm.
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5
In same skillet, prepare 1 of the sauces.
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6
Spoon sauce over cutlets.
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7
Tomato-Olive Sauce: To drippings in skillet, add 2 teaspoons olive oil, heat until hot over medium heat.
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8
Add 1 small onion, minced, and cook until tender, about 5 minutes.
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9
Add 1 garlic clove, minced, cook 1 minute.
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10
Add 1 can (14 1/2 ounces) diced tomatoes with their juice.
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11
Sprinkle with 2 tablespoons coarsely chopped pitted Kalamata olives.Nutrition Information Each serving with Tomato-Olive Sauce: About 245 calories, 35 g protein, 7 g carbohydrate, 8 g total fat (1 g saturated), 85 mg cholesterol, 630 mg sodium.
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12
Curried Apricot Sauce: To drippings in skillet, add 2 teaspoons olive oil, heat until hot over medium heat.
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13
Add 1 small onion, chopped, and cook 6 to 8 minutes, until onion is golden and tender, stirring occasionally.
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14
Increase heat to medium-high.
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15
Add 1 teaspoon curry powder and 1/2 teaspoon ground coriander, cook 1 minute, stirring.
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16
In cup, mix 1 cup chicken broth and 1 teaspoon cornstarch until smooth.
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17
To skillet, add chicken-broth mixture and 1/2 cup dried apricot halves or pitted prunes, heat to boiling.
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18
Cook 1 minute.Nutrition Information Each serving with Curried Apricot Sauce: About 275 calories, 36 g protein, 16 g carbohydrate, 7 g total fat (1 g saturated), 85 mg cholesterol, 420 mg sodium.
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19
Mushroom Sauce: To drippings in skillet, add 2 teaspoons olive oil, heat until hot over medium heat.
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20
Add 1 garlic clove, crushed with garlic press, and cook 10 seconds.
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21
Add 1 pound mushrooms, sliced, and 1/4 teaspoon dried thyme leaves and cook, 10 minutes longer or until mushrooms are golden and liquid evaporates.
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22
In cup, mix 1 cup chicken broth and 1 teaspoon cornstarch until smooth.
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23
To skillet, add chicken-broth mixture, heat to boiling.
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24
Cook 2 minutes.Nutrition Information Each serving with Mushroom Sauce: About 245 calories, 37 g protein, 6 g carbohydrate, 8 g total fat (2 g saturated), 85 mg cholesterol, 420 mg sodium.
