SERVES 4
SERVES 4
These are wonderful served with Seared Spinach (this page).
MARINARA SAUCE
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, pressed
1 can (28 ounces) tomato sauce
2 tablespoons chopped parsley
1 teaspoon dried basil
½ teaspoon dried oregano
TURKEY CUTLET
4 turkey cutlets (slices of turkey breast)
1 tablespoon dried rosemary
1 teaspoon dried thyme
Salt and freshly ground black pepper
4 tablespoons olive oil
For the marinara sauce: Heat the olive oil in a saucepan. Add the onion and cook until translucent, approximately 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato sauce and herbs and bring to a boil. Lower the heat and simmer for 1 hour or more.
For the turkey: Season the cutlets with the rosemary, thyme, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the turkey cutlets—as many as will fit without overlapping. Brown the cutlets on both sides and continue cooking until cooked through, approximately 4 minutes per side, depending on thickness of cutlet. Cover and keep warm. Repeat with remaining cutlets.
Serve the cutlets topped with marinara sauce.