Basil-Topped Turkey Cutlets

Basil-Topped Turkey Cutlets
Servings: 4 Prep 15 mins Cook 20 mins

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1 cup coarsely chopped fresh basil
  • 1/2 cup coarsely chopped pitted kalamata olives (about 18)
  • 2 tablespoons pine nuts, toasted
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon capers, drained
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon ground red pepper
  • 2 eggs
  • 1 pound turkey cutlets, sliced 1/4-inch thick
  • 2 tablespoons unsalted butter
  • 1 small tomato, chopped
  • Basil sprig, for garnish (optional)

Make It

1. Mix flour, Parmesan, parsley and pepper in plastic food-storage bag.

2. Combine basil, olives, pine nuts, 2 tablespoons olive oil, vinegar, capers, garlic and red pepper in a bowl. Beat eggs in shallow dish.

3. Coat cutlets in flour mixture, shaking off excess. Dip in eggs.

4. Heat remaining tablespoon oil and butter in large nonstick skillet over medium heat. Add cutlets, working in batches if necessary; cook 2 to 3 minutes on each side, until cooked through and browned. Remove to platter; keep warm.

5. Cook tomato in skillet over medium heat 1 to 2 minutes, until softened. Add basil mixture; cook 1 minute, until just warmed through.

6. To serve, spoon tomato-basil mixture over cutlets. Garnish with basil, if desired. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 27, chol. (mg): 178, sat. fat (g): 7, carb. (g): 9, fiber (g): 1, pro. (g): 27, sodium (mg): 484, Percent Daily Values are based on a 2,000 calorie diet.