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Turkey Cutlet Saute with Quick Red Pepper Sau


Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites!













Trans-fat Free, Good source of fiber, Low Carb


16 ounces green peas
cauliflower, baby carrots, frozen package
1 pound turkey
breast, slices, cut 1/4 inch thick
¼ teaspoon salt
1 x black pepper
freshly ground
2 teaspoons olive oil
12 ounces roasted red bell peppers
red, roasted, jar, drained
¼ cup water
2 tablespoons parsley leaves
fresh, chopped


Prepare frozen vegetables according to package directions. Meanwhile, sprinkle turkey cutlets with salt and pepper. In 12 inch skillet over medium-high heat, heat oil, add cutlets; cook 4 to 6 minutes until cooked through, turning once. Using tongs remove to serving platter; keep warm.

In blender process roasted red peppers with their liquid until smooth; add to drippings in skillet along with water. Cook 3 to 4 minutes, stirring frequently until hot. Toss vegetables with chopped parsley, spoon onto platter with turkey.

Serve garnished, if desired with parsley sprigs and accompanied by red pepper sauce.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 27436% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 351mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 12%
Sugars g
Protein 70g
Vitamin A 40% Vitamin C 80%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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