Turkey Rolled with Roasted Red Pepper and Mozzarella

Total Time
30 min
10 min
20 min
Gremolata, a combination of parsley, lemon zest and garlic, is typically sprinkled over osso buco. Here it adds a fresh flavor to turkey cutlets.


fresh parsley

¼ cup(s), chopped

garlic clove(s)

1 medium clove(s), minced

dried rosemary

¼ tsp

lemon zest

1 tsp, coarsely chopped

uncooked boneless skinless turkey breast

1 pound(s), four 4 oz pieces

roasted red peppers (packed in water)

½ cup(s), (water-packed), or about 4 pieces

part-skim mozzarella cheese

½ cup(s), shredded, shredded


  1. Preheat the oven to 400°F; spray the broiler rack with nonstick cooking spray. In a small bowl, mix the parsley, garlic, rosemary and lemon zest.
  2. Layer turkey breasts between 2 sheets of wax paper; pound gently to flatten slightly. Remove wax paper. Rub each piece of turkey with parsley mixture; place a red pepper slice over each and sprinkle with cheese. Roll up gently from the wide end; secure the rolls with toothpicks. Place, seam-side down, on the broiler rack. Bake until cooked through, about 20 minutes.

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