Turkey Cutlets with Roasted Peppers and Mozzarella

Turkey Cutlets with Roasted Peppers and Mozzarella
Photo by Becky Luigart-Stayner


  • 1 large red bell pepper, cut into 4 wedges
  • ¼ cup dry Marsala or Madeira
  • ¼ cup fat-free, less-sodium chicken broth
  • Fresh sage leaves (optional)
  • 4 (1/2-inch-thick) turkey breast cutlets (about 1 pound)
  • 2 teaspoons chopped fresh sage
  • ½ cup (2 ounces) shredded part-skim mozzarella cheese
  • + 4 more ingredients
    • 2 teaspoons olive oil
    • 2 teaspoons butter
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

Preheat broiler. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel. Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt,...

View full recipe at My Recipes


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