Turkey Cutlets With Tomato-Caper Sauce
- 8 small red potatoes
- 3 medium tomatoes
- 1 small onion
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried rosemary
- 1 (16 ounce) package turkey cutlets
- 2 tablespoons shortening
- 2 teaspoons capers
- In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low and cover and simmer 10-15 minutes until potatoes are fork tender. Drain and keep potatoes warm.
- Meanwhile dice tomatoes, thinly slice onion; set aside.
- On waxed paper, mix flour, salt, and rosemary. If turkey cutlets are large, cut them into desired serving size. Dip turkey cutlets into flour mixture to lightly coat.
- In non-stick 12-inch skillet over medium-high heat, in hot melted shortening, cook turkey cutlets, a few at a time, about 5 minutes or until lightly browned and they lose their pink color throughout, removing pieces to plate as they brown.
- Spoon off any fat in skillet. Stir in diced tomatoes, onion, and capers. Reduce heat to medium-low; cover and cook 10 minutes or until vegetables are tender. Return turkey cutlets to skillet; heat through.
- To serve, arrange potatoes and turkey cutlets on 4 dinner plates. Spoon sauce over turkey.
red potatoes, tomatoes, onion, allpurpose, salt, rosemary, turkey cutlets, shortening, capers
Taken from www.food.com/recipe/turkey-cutlets-with-tomato-caper-sauce-187288 (may not work)