Turkey Cutlets with Roasted Pepper and Mozzarella

Total Time
27 min
7 min
20 min
Here’s a different take on turkey: Ultra-thin cutlets are sprinkled with parsley, lemon zest, and garlic, then rolled up with roasted red pepper and mozzarella.


fresh parsley

¼ cup(s), packed, chopped, flat-leaf variety

garlic clove(s)

1 medium clove(s), minced

dried rosemary

¼ tsp, crumbled

lemon zest

1 tsp, strip, coarsely chopped

uncooked boneless skinless turkey breast

1 pound(s), cutlets, trimmed of all visible fat

roasted red peppers (packed in water)

3 oz, about 4 slices

shredded fat free mozzarella cheese

½ cup(s)


  1. Preheat the oven to 400°F. Spray a baking dish with olive oil nonstick spray. Combine the parsley, garlic, rosemary, and lemon zest in a small bowl.
  2. Place the turkey cutlets between 2 sheets of wax paper and pound gently to flatten slightly. Remove the wax paper. Rub each cutlet with the parsley mixture, place a red- pepper slice on each cutlet, and sprinkle with the cheese. Roll up gently from the wide end and secure the rolls with toothpicks. Place, seam-side down, in the baking dish. Bake until cooked through, about 20 minutes. Yields 1 turkey roll per serving.


Whole roasted peppers from a jar are best here. To make rolling easy, cut each slice so it’s slightly smaller than the cutlet.

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