Italian Turkey Cutlets

• 2 teaspoons plus 1 tablespoon olive oil, divided
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) Italian stewed tomatoes, undrained
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 1 package (17.6 ounces) turkey breast cutlets
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons shredded Parmesan cheese

1. In a large saucepan, heat 2 teaspoons oil; saute onion until tender. Add garlic; cook and stir 1 minute. Stir in tomatoes and herbs; bring to a boil. Reduce heat; cook, uncovered, over medium heat until sauce is thickened, about 10 minutes.
2. Meanwhile, sprinkle both sides of turkey with salt and pepper. In a
3. , heat remaining oil over medium-high heat. In batches, cook turkey until no longer pink, turning once. Serve with sauce. Sprinkle with cheese.

olive oil, onion, garlic, italian stewed tomatoes, fresh basil, oregano, rosemary, turkey breast cutlets, salt, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-turkey-cutlets/ (may not work)