© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
50 6 oz each TURKEY BREAST CUTLET
2 tbsp salt and white pepper mixture
VEGETABLE TOPPING:
4 lbs medium tomatoes
3 lbs green pepper
3 lbs red pepper
1-1/2 c olive oil
7 Each medium yellow onions, chopped fine
1/4 c garlic, freshly minced
12 Each jalapeno, seeded and minced
1 c fresh parsley, chopped
1 c fresh basil, chopped
1 c butter substitute
3 lbs Mozzarella cheese, sliced
Sprinkle salt/pepper on turkey. Refrigerate.
Blanch, seed, and slice tomatoes.
Roast green and red peppers over open flame. Clean and cut into strips.
Pour olive oil into sauce pan. Saute onions and garlic for 2 minutes. Add roasted peppers, jalapenos, tomato, parsley, and basil. Saute for 3 to 4 minutes. Season and remove from heat.
To Order: Heat 1 teaspoon of butter substitute in saute pan. Saute turkey for 3 minutes per side. Remove and place on a sizzler platter.
Spoon 2 ounces of vegetable mixture on each turkey cutlet. Place one ounce of cheese atop vegetables and bake at 350 degrees Fahrenheit in convection oven for 3 minutes or until cheese melts.
Place on warm plate and serve.
Total Calories 370
Calories from Fat 130
Total Fat 14 g
% Daily Total Fat 22
Saturated Fat 5 g
% Daily Saturated Fat 25
Cholesterol 135 g
% Daily Cholesterol 45
Sodium 400 mg
% Daily Sodium 17
Total Carbohydrates 9 g
% Daily Total Carbohydrates 3
Dietary Fiber 2 g
% Daily Dietary Fiber 8
Sugars 4 g
Protein 47 g
% Daily Protein 35
% Daily Vitamin C 140
% Daily Calcium 15
% Daily Iron 15