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

1. 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.
2. Meanwhile dice tomatoes, thinly slice onion; set aside.
3. 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.
4. 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.
5. 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.
6. 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)