Here's a simple, delicious idea for turkey breast cutlets. The turkey is sautéed, then cooked in Italian sauce that's been jazzed up with mushrooms, onions and balsamic vinegar. And it's ready in under an hour!
cost per recipe: $12.58
The price is determined by the national average.
pounds boneless, skinless turkey breast cutletor slices (about 6 cutlets)
cup all-purpose flour
tablespoons olive oil
ounces sliced mushrooms(about 2 cups)
medium onion, sliced (about 1/2 cup)
teaspoon chopped fresh rosemary leaves
teaspoon balsamic vinegar
cups Prego® Traditional Italian Sauce
cup grated Parmesan cheese
Lightly coat the turkey with the flour.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the turkey from the skillet. Cover and keep warm.
Reduce the heat to medium and add the remaining oil. Add the mushrooms, onion, rosemary and vinegar. Cook and stir until the vegetables are tender.
Stir the Italian sauce in the skillet and heat to a boil. Return the turkey to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with the cheese, if desired.