Turkey Cutlets With Tomato-caper Sauce

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 8 small red potatoes
• 3 medium tomatoes
• 1 small onion
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried rosemary
• 1 (16 ounce) package turkey cutlets
• 2 tablespoons shortening
• 2 teaspoons capers

Recipe

• 1 in 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. drain and keep potatoes warm.
• 2 meanwhile dice tomatoes, thinly slice onion; set aside.
• 3 on waxed paper, mix flour, salt, and rosemary. if turkey cutlets are large, cut them into desired serving size. dip turkey cutlets into flour mixture to lightly coat.
• 4 in non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
• 5 spoon off any fat in skillet. stir in diced tomatoes, onion, and capers. reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. return turkey cutlets to skillet; heat through.
• 6 to serve, arrange potatoes and turkey cutlets on 4 dinner plates. spoon sauce over turkey.