Turkey Cutlets with Tomatoes and Capers

1. 1

   Pat dry cutlets with paper towels and season both sides with 1/2 teaspoon salt, dividing evenly, and pepper.

2. 2

   Heat 1 tablespoon oil in a large skillet over high until shimmering.

3. 3

   Add 2 cutlets, and cook until golden brown on bottom, about 2 minutes.

4. 4

   Flip and continue to cook until other side is golden brown, about 2 minutes more.

5. 5

   Transfer cutlets to plates; reduce heat to medium, and repeat with remaining 1 tablespoon oil and 2 cutlets.

6. 6

   Add tomato to hot skillet.

7. 7

   Cook, stirring, until juicy and just softened, about 2 minutes.

8. 8

   Add caper berries, and stir to warm through; spoon mixture over turkey, dividing evenly, and serve.

9. 9

   (Per Serving)

10. 10

    Calories: 193

11. 11

    Saturated Fat: .5g

12. 12

    Unsaturated Fat: 6g

13. 13

    Cholesterol: 45mg

14. 14

    Carbohydrates: 2.7g

15. 15

    Protein: 28.7g

16. 16

    Sodium: 601mg

17. 17

    Fiber: .8g

* Per serving · 4 servings · Values may vary.

No additional tips available.