Turkey Cutlets With Rosemary-Tomato Sauce

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve the turkey and sauce over pasta.
== Ingredients ==
* 4 teaspoons olive oil, divided
* 8 (2-ounce) turkey cutlets
* 3/4 teaspoon salt, divided
* 1/2 teaspoon black pepper, divided
* 1 tablespoon chopped fresh rosemary
* 1 teaspoon bottled minced garlic
* 1 1/2 cups chopped tomato
* 1 tablespoon white wine vinegar
== Directions ==
# Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
# Sprinkle turkey with 1/4 teaspoon salt and 1/4 teaspoon pepper.
# Add turkey to pan; cook 2 minutes on each side or until done.
# Remove from pan keep warm.
# Add 2 teaspoons oil, rosemary, and garlic to pan; sauté 1 minute.
# Add tomato; cook 1 minute, stirring frequently.
# Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar.
# Serve over turkey.
Yield: 4 servings (serving size: 2 turkey cutlets and 1/4 cup sauce)
Category:Healthy Main Dishes
Category:Healthy Recipes
Category:Quick and Easy Recipes
Category:Quick and Easy Main Dishes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Main Dish Poultry Recipes
Category:Main Dish Recipes
Category:Oil Recipes
Category:Olive oil Recipes
Category:Turkey meat Recipes
Category:Salt Recipes
Category:Pepper Recipes
Category:Black pepper Recipes
Category:Rosemary Recipes
Category:Garlic Recipes
Category:Tomato Recipes
Category:Vinegar Recipes
Category:Wine vinegar Recipes
Category:White wine vinegar Recipes