- 1 pound turkey breast cutlets
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (optional)
- 2 teaspoons nondiet, tub-style margarine or butter
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 clove garlic, minced
- 1/2 cup ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon sugar
- 1/8 teaspoon dry mustard
- 1 pinch dry cloves
- 4 English muffins, split and toasted
- Place each turkey cutlet between 2 pieces of plastic wrap. Working from the center to the edges, lightly pound with the flat side of a meat mallet or the back of a large, heavy spoon to 1/4-inch (5-mm) thickness. Remove the turkey from the plastic and sprinkle with the thyme, black pepper, and salt (if using).
- Melt the margarine or butter in a large nonstick skillet over medium heat. Cook the turkey for 2 minutes per side, or until tender and cooked through. (Do not overcook.) Cover and set aside. In a 4-cup (1-L) glass measure, mix the oil, onions, green peppers, and garlic. Cover with a piece of wax paper. Microwave on high power for a total of 3 to 4 minutes, or until the vegetables are almost tender; stop and stir after 2 minutes.
- Stir in the ketchup, water, Worcestershire sauce, sugar, mustard, and cloves. Cover and microwave for 2 to 3 minutes, or until the vegetables are tender. Pour the sauce over the turkey in the skillet. Stir until the turkey is coated. Spoon the turkey mixture over the English muffin halves.