Savory Rosemary Turkey Cutlets With Fingerling Potatoes and Zucchini
Preheat oven to 400.
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.
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.
Serve with potatoes and zucchini.