Savory Rosemary Turkey Cutlets With Fingerling Potatoes and Zucchini
By: Kristi Rimkus
Published: Friday, May 21, 2010 - 8:53pm

Ingredients




Potatoes and Zucchini

1 pound Fingerling potatoes
1 large zucchini, sliced 1/2″ thick
1 tablespoon olive oil
2 tablespoons rosemary, minced
1 pinch salt
1 pinch pepper
Turkey Cutlets

1 pound turkey breast cutlets
1 tablespoon rosemary, minced
1 cup Panko bread crumbs
1 pinch salt
1 pinch pepper

Preparation

1 Preheat oven to 400. 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.

About


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