Turkey Cutlets with Roasted Pepper and Mozzarella
- Total Time
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 parsley¼ cup(s), packed, chopped, flat-leaf variety
garlic clove(s)1 clove(s), medium, minced
dried rosemary¼ tsp, crumbled
lemon zest1 tsp, strip, coarsely chopped
uncooked boneless skinless turkey breast1 pound(s), cutlets, trimmed of all visible fat
roasted red peppers (packed in water)3 oz, about 4 slices
shredded fat free mozzarella cheese½ cup(s)
- 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.
- 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.