Turkey cutlets with roasted pepper and mozzarella
3
Points®
Total time: 27 min • Prep: 7 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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. Whole roasted peppers from a jar are best here. They're a great convenience food to keep on hand. Look for roasted peppers that are packed in water; not oil. You can roast your own peppers though if you prefer. To make rolling easy, cut each pepper slice so it’s slightly smaller than the cutlet.
Ingredients
Fresh parsley
0.25 cup(s)
Garlic
1 medium clove(s)
Dried rosemary
0.25 tsp
Lemon zest
1 tsp
Uncooked boneless skinless turkey breast
1 pound(s)
Roasted red peppers (packed in water)
3 oz
Shredded part skim mozzarella cheese
0.5 cup(s)
Instructions
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.
3
Serving size: 1 turkey roll
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