Italian Turkey Cutlets

"Served with a lovely tomato sauce, these cutlets taste so good your peeps might just request them for their special occasions!" Editor's note: EVOO = Extra Virgin Olive Oil
(serves 4)

2 t. plus 1 T. EVOO, divided
1 small sweet* onion, finely chopped
2 garlic cloves, minced
1 can (14.5 oz.) Italian stewed tomatoes, undrained
1 T. minced fresh basil or 1 t. dried basil
1 t. dried oregano
1/2 t. dried rosemary, crushed
1 pkg. (17.6 oz.) turkey breast cutlets
1/2 t. kosher* salt
1/8 t. freshly* ground black pepper
2 T. shredded Parmesan cheese

In a large saucepan, heat 2 t. oil; sauté onion until tender. Add garlic; cook and stir 1 min. Stir in the tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over med. heat until sauce is thickened, about 10 min. Sprinkle both sides of turkey with S&P. In a large nonstick skillet, heat the remaining oil over med.-high heat. In batches, cook turkey until no long pink, turning once. Serve with sauce and cheese.

"God is the giver of JOY."

Love,

Chef Deb