I love Turkey Cutlets. They are super easy, fast, and affordable. And best of all, they don’t taste like Turkey. Those of you that don’t like Turkey will get what I am saying. The Turkey you get at Thanksgiving is Turkey to me. I am good with having that once a year, but after that, I am good. Turkey Cutlets though, don’t taste like that. The texture is way different, and I just like them.
In going through my freezer I found that I had 2 packs of Turkey Cutlets. Score! I have 2 stand bys that I make with turkey cutlets. One is you coat in seasoned flour, lightly brown in a tiny bit of oil, top with salsa and cheese. The other is this Lemon Turkey. Both good, but I wanted to do something different. I had one lonely tomato from my garden to use, so I got to thinking. Then I remembered I also had pesto in the freezer. I like to freeze it in ice cube trays. Once frozen pop them out of the tray, store in a bag, and you are good to go. So this is what I came up with. The name isn’t all that great, but I couldn’t come up with a better one!
Italian Turkey Cutlets
2 Turkey Cutlets
1 cube pesto (approx 1 Tbls)
1/4 cup diced tomato
1/4 cup Mozarella Cheese
Drizzle Olive Oil
Salt & Pepper
Heat skillet over medium heat. Drizzle with olive oil. Season both sides of turkey with salt and pepper. Once the pan is hot, brown one side of the turkey. Turn over and top with pesto, tomatoes and cheese. Cover the pan, leaving a slight opening. Cook until cheese is melted, and turkey is cooked through. Approx 5 minutes per side.
Enjoy with roasted potatoes and a salad for a yummy dinner!