Turkey Cutlets 3 Ways

• 1 1/4 lb. turkey cutlets
• 1/4 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 tsp. olive oil
• Choice of sauce: Tomato-Olive, Curried Apricot, or Mushroom
• 2 tsp. olive oil
• 1 small onion
• 1 clove garlic
• 1 can diced tomatoes with their juice
• 2 tbsp. Kalamata olives
• 2 tsp. olive oil
• 1 small onion
• 1 tsp. curry powder
• 1/2 tsp. ground coriander
• 1 c. chicken broth
• 1 tsp. cornstarch
• 1/2 c. dried apricot halves
• 2 tsp. olive oil
• 1 clove garlic
• 1 lb. mushrooms
• 1/4 tsp. dried thyme leaves
• 1 c. chicken broth
• 1 tsp. cornstarch

1. Sprinkle turkey cutlets with salt and pepper.
2. In nonstick 12-inch skillet, heat olive oil over medium-high heat until hot.
3. Add turkey cutlets and cook 3 to 5 minutes, turning cutlets once, until lightly browned on the outside and they just lose their pink color on the inside.
4. Transfer cutlets to warm platter, cover and keep warm.
5. In same skillet, prepare 1 of the sauces.
6. Spoon sauce over cutlets.
7. Tomato-Olive Sauce: To drippings in skillet, add 2 teaspoons olive oil, heat until hot over medium heat.
8. Add 1 small onion, minced, and cook until tender, about 5 minutes.
9. Add 1 garlic clove, minced, cook 1 minute.
10. Add 1 can (14 1/2 ounces) diced tomatoes with their juice.
11. Sprinkle with 2 tablespoons coarsely chopped pitted Kalamata olives.Nutrition Information Each serving with Tomato-Olive Sauce: About 245 calories, 35 g protein, 7 g carbohydrate, 8 g total fat (1 g saturated), 85 mg cholesterol, 630 mg sodium.
12. Curried Apricot Sauce: To drippings in skillet, add 2 teaspoons olive oil, heat until hot over medium heat.
13. Add 1 small onion, chopped, and cook 6 to 8 minutes, until onion is golden and tender, stirring occasionally.
14. Increase heat to medium-high.
15. Add 1 teaspoon curry powder and 1/2 teaspoon ground coriander, cook 1 minute, stirring.
16. In cup, mix 1 cup chicken broth and 1 teaspoon cornstarch until smooth.
17. To skillet, add chicken-broth mixture and 1/2 cup dried apricot halves or pitted prunes, heat to boiling.
18. Cook 1 minute.Nutrition Information Each serving with Curried Apricot Sauce: About 275 calories, 36 g protein, 16 g carbohydrate, 7 g total fat (1 g saturated), 85 mg cholesterol, 420 mg sodium.
19. Mushroom Sauce: To drippings in skillet, add 2 teaspoons olive oil, heat until hot over medium heat.
20. Add 1 garlic clove, crushed with garlic press, and cook 10 seconds.
21. Add 1 pound mushrooms, sliced, and 1/4 teaspoon dried thyme leaves and cook, 10 minutes longer or until mushrooms are golden and liquid evaporates.
22. In cup, mix 1 cup chicken broth and 1 teaspoon cornstarch until smooth.
23. To skillet, add chicken-broth mixture, heat to boiling.
24. Cook 2 minutes.Nutrition Information Each serving with Mushroom Sauce: About 245 calories, 37 g protein, 6 g carbohydrate, 8 g total fat (2 g saturated), 85 mg cholesterol, 420 mg sodium.

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Taken from www.delish.com/recipefinder/turkey-cutlets-3-ways-676 (may not work)