Turkey With Rosemary Tomato Sauce

• 2 teaspoons olive oil, divided
• 2 (4 ounce) boneless skinless turkey cutlets
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 medium shallot, finely diced
• 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1 1/2 teaspoons minced garlic (about 2 cloves)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 tablespoon white wine vinegar
• parmesan cheese, curls (optional)

1. 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.
2. Add 2 teaspoons oil, rosemary, and garlic to pan; saute 1 minute. Add tomato; cook 1 minute, stirring frequently. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and vinegar. Serve over turkey.

olive oil, turkey cutlets, salt, black pepper, shallot, rosemary, garlic, tomatoes, white wine vinegar, parmesan cheese

Taken from www.food.com/recipe/turkey-with-rosemary-tomato-sauce-263446 (may not work)