Source: dLife

Turkey cutlets with a creamy herbed vegetable gravy.

Servings

1 lb turkey breast cutlets
0.5 cup whole milk
3 tbsp white all purpose flour
14.5 floz low fat unsalted chicken broth
2 cup Broccoli, florets, baby, frozen
0.5 cup chopped tomato
1 tbsp chopped parsley
0.5 tsp salt
0.5 tsp black pepper
1 tbsp vegetable oil
2 tbsp grated Parmesan cheese

1 In a small bowl, whisk together milk and flour. In a large saucepan, combine milk mixture and chicken broth. Stirring constantly, bring to boil over medium high heat.
2 Reduce heat to low, then add broccoli and simmer for 5 minutes. Next, stir in tomatoes, parsley, salt, and pepper.
3 In a separate large skillet, heat oil over medium heat until hot. Cook cutlets 2 to 2 1/2 minutes on each side, until no longer pink in the center.
4 Serve with gravy and sprinkle with parmesan cheese.