Turkey cutlets with roasted pepper and mozzarella
1
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
¼ cup(s), packed, chopped, flat-leaf variety
Garlic
1 clove(s), minced
Dried rosemary
¼ tsp, crumbled
Lemon zest
1 tsp, finely chopped
Uncooked boneless skinless turkey breast
1 pound(s), cut into four 4 oz pieces
Roasted red peppers (packed in water)
3 oz, about 4 slices
Shredded part skim mozzarella cheese
½ 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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