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Turkey Cutlets with Mozzarella & Roast Red Peppers
Source: dLife

Thin turkey cutlets topped with roasted red peppers and melted cheese served with a Marsala wine sauce.

Rating:
Prep Time: 15 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 219.4
Total Carbs 2.9 g
Dietary Fiber 0.1 g
Sugars 1.5 g
Total Fat 6.9 g
Saturated Fat 2.9 g
Unsaturated Fat 0.3 g
Potassium 44.5 mg
Protein 31.7 g
Sodium 530.2 mg
Dietary Exchanges
1 1/2 Fat , 3 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 floz  chopped red bell peppers
2 tsp  olive oil
1 lb  turkey breast cutlets
2 tsp  fresh sage
0 1/2 tsp  salt
0 1/4 tsp  black pepper
0 1/2 cup  part skim shredded mozzarella
0 1/4 cup  Marsala wine
0 1/4 cup  low sodium chicken broth
2 tsp  butter
0.125 cup  fresh sage
Directions
  1. Preheat broiler.
  2. Lay bell peppers, flesh side down on a foil covered baking sheet; broil 10 minutes or until skin is black. Put peppers in a plastic bag and let rest, sealed for 10 minutes; peel off skin.
  3. Pour oil in a frying pan and heat over medium heat. Season turkey with sage, salt, and pepper. Cook turkey in pan 2 1/2 minutes per side. Arrange peppers and cheese on top of turkey and pour Marsala and broth to pan. Place lid on pan and cook 45 seconds or until cheese is melted. Using a slotted spoon, take turkey out of pan.
  4. Let Marsala mixture boil about 1 1/2 minutes or until liquid is reduced to 1/4 cup. Take pan off of heat and whisk in butter. Spoon sauce over turkey and garnish with sage.

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