Turkey Cutlets with Tomatoes and Capers

• 4 turkey cutlets (about 4 ounces each)
• Coarse salt and freshly ground pepper
• 2 tablespoons neutral-tasting oil, such as canola or safflower
• 1 1/2 cups diced tomato (1 large)
• 12 caper berries or 1/4 cup capers, rinsed and drained

1. Pat dry cutlets with paper towels and season both sides with 1/2 teaspoon salt, dividing evenly, and pepper.
2. Heat 1 tablespoon oil in a large skillet over high until shimmering.
3. Add 2 cutlets, and cook until golden brown on bottom, about 2 minutes.
4. Flip and continue to cook until other side is golden brown, about 2 minutes more.
5. Transfer cutlets to plates; reduce heat to medium, and repeat with remaining 1 tablespoon oil and 2 cutlets.
6. Add tomato to hot skillet.
7. Cook, stirring, until juicy and just softened, about 2 minutes.
8. Add caper berries, and stir to warm through; spoon mixture over turkey, dividing evenly, and serve.
9. (Per Serving)
10. Calories: 193
11. Saturated Fat: .5g
12. Unsaturated Fat: 6g
13. Cholesterol: 45mg
14. Carbohydrates: 2.7g
15. Protein: 28.7g
16. Sodium: 601mg
17. Fiber: .8g

turkey cutlets, salt, neutraltasting oil, tomato, caper

Taken from www.epicurious.com/recipes/food/views/turkey-cutlets-with-tomatoes-and-capers-394079 (may not work)