Basil-Topped Turkey Cutlets

Makes 4
Prep 15 m
Cook 20 m



  1. 1 of 6 Mix flour, Parmesan, parsley and pepper in plastic food-storage bag.
  2. 2 of 6 Combine basil, olives, pine nuts, 2 tablespoons olive oil, vinegar, capers, garlic and red pepper in a bowl. Beat eggs in shallow dish.
  3. 3 of 6 Coat cutlets in flour mixture, shaking off excess. Dip in eggs.
  4. 4 of 6 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. 5 of 6 Cook tomato in skillet over medium heat 1 to 2 minutes, until softened. Add basil mixture; cook 1 minute, until just warmed through.
  6. 6 of 6 To serve, spoon tomato-basil mixture over cutlets. Garnish with basil, if desired. Serve immediately.
Nutrition Information for Basil-Topped Turkey Cutlets
Servings Per Recipe: 4
Per Serving: 1 g fiber, 386 kcal cal., 27 g pro., 484 mg sodium, 178 mg chol., 7 g sat. fat, 9 g carb., 27 g Fat, total