An Easy Weeknight Dinner

A good weekday recipe is one that delivers flavor without a lot of effort.  I decided that a pint of grape tomatoes I had on hand was the simple beginning to a delicious topping for turkey cutlets that I purchased on special at the supermarket.  I halved the tomatoes before tossing with some fresh garlic, olive oil, salt and pepper before roasting, then stirred in some basil from the garden for a pop of fresh flavor.  You can do the same thing using plum tomatoes for an quick side dish.

While the tomatoes were roasting I coated the turkey cutlets with Parmesan cheese and cooked them off in a grill pan.  This is the rare occasion where I break my one pan rule.  Normally I stick to creating recipes that use one pot or pan, but in this case the rich flavor you get from roasting the tomatoes and pan grilling the turkey cutlets is worth a little extra clean up.  To round out the meal, simply serve with a warmed loaf of crusty bread.

Parmesan Turkey Cutlets with Roasted Tomatoes

Makes 4 servings

1 pint grape tomatoes, halved

2 cloves garlic, minced

½ teaspoon kosher salt

1/8 teaspoon ground black pepper

1 tablespoon olive oil

1 ¼ pounds turkey cutlets

¼ cup cholesterol free egg substitute

1/2 cup grated Parmesan cheese

 ¼ cup coarsely chopped fresh basil

1.   Mix tomatoes, garlic, salt and pepper on baking sheet.  Drizzle with olive oil, stirring to coat well.  Spread tomato mixture into an even layer.  Bake at 450°F. for 15 minutes or until tomatoes are softened and starting to brown.  Keep warm. 

2.   Dip turkey cutlets into egg substitute and coat evenly with Parmesan cheese, shaking off excess. 

3.   Heat oil in nonstick grill pan or skillet over medium high heat.  Add turkey and brown on both sides for 10 minutes or until turkey is done, turning once.  

4.   Stir the basil into the roasted tomatoes and spoon over turkey cutlets.  Serve immediately.

Nutrition Information per serving: 348 calories, 14 g. total fat, 5 g. saturated fat, 119 mg. cholesterol, 614 mg. sodium, 4 g. carbohydrate, 1 g. dietary fiber, 2 g. sugar, 49 g. protein