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turkey cutlet with sundried tomatoes
4
SERVINGS
4 TURKEY CUTLETS (2-3 OUNCE)
2
TABLESPOONS OLIVE
OIL
2 TABLESPOONS
OIL
FROM SUNDRIED TOMATOES
2 TABLESPOONS SUNDRIED
TOMATOES, SLICED OR
WHOLE
2 TABLESPOONS
PINE
NUTS
SALT
& PEPPER TO TASTE
Pour oil in large pan and heat
to medium. Cook turkey cutlets about half way through (only a few minutes since they
are very thin) and then add the pine nuts
and sundried tomatoes. Cook until the
pine nuts are a golden
brown color. Add salt & pepper,
serve.
I made this recipe
up because I love both pine nuts and sundried tomatoes and needed a
way to get the good-for-you fats into my diet somehow (in
this case from the oils). Also, turkey cutlets are a
wonderful change of pace to the usual dieter's chicken.
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