Savory Rosemary Turkey Cutlets With Fingerling Potatoes And Zucchini

• 1 pound fingerling potatoes
• 1 zucchini large, sliced 1/2" thick
• 1 tablespoon olive oil
• 2 tablespoons rosemary minced
• 1 pinch salt
• 1 pinch pepper
• 1 pound turkey breast cutlets
• 1 tablespoon rosemary minced
• 1 cup panko bread crumbs
• 1 pinch salt
• 1 pinch pepper

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.

potatoes, zucchini, olive oil, rosemary, salt, pepper, turkey breast cutlets, rosemary, bread crumbs, salt, pepper

Taken from www.yummly.com/recipe/Savory-Rosemary-Turkey-Cutlets-With-Fingerling-Potatoes-and-Zucchini-1670912 (may not work)