Savory Rosemary Turkey Cutlets With Fingerling Potatoes and Zucchini

Ingredients

Potatoes and Zucchini
1 large zucchini, sliced 1/2″ thick
1 tablespoon olive oil
2 tablespoons rosemary, minced
Turkey Cutlets
1 pound turkey breast cutlets
1 tablespoon rosemary, minced

Preparation

2
Toss Fingerling potatoes with 1 tablespoon olive oil, 2 tablespoons rosemary, one pinch salt and one pinch pepper. Spray cookie sheet with olive oil cooking spray and spread potatoes out on the pan. Bake for 30 – 40 minutes until potatoes are just fork tender. Add zucchini and toss with the potatoes and rosemary. Cook another 5 minutes until zucchini is just tender.
3
While potatoes are cooking, combine Panko bread crumbs and one tablespoon rosemary with a pinch of salt and pepper. Press turkey cutlets firmly into bread crumbs and place on another baking sheet sprayed with olive oil cooking spray. Bake for 10 – 15 minutes until cutlets are no longer pink in the center.
4
Serve with potatoes and zucchini.

Tools

 



About

Roasting fingerling potatoes with zucchini and lean turkey cutlets with fresh rosemary makes for a delicious, low calorie meal.

Yield:

4

Added:

May 21, 2010

Creator:

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