Turkey Cutlets With Tomato-Caper Sauce

1. 1

   In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.

2. 2

   Meanwhile dice tomatoes, thinly slice onion; set aside.

3. 3

   On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.

4. 4

   In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.

5. 5

   Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.

6. 6

   To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.

* Per serving · 4 servings · Values may vary.

No additional tips available.