- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 5 teaspoons olive or canola oil, divided
- 1 (14.5 ounce) can Italian stewed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1 1/4 pounds turkey breast cutlets
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons shredded Parmesan cheese
- In a saucepan, saute onion and garlic in 2 teaspoons oil until tender. Stir in the tomatoes, basil, oregano and rosemary. Bring to a boil. Reduce heat; cook, uncovered, over medium heat for 15-20 minutes or until sauce thickens.
- Meanwhile, sprinkle both sides of turkey cutlets with salt and pepper. In a large nonstick over medium heat, cook turkey in batches in remaining oil until juices run clear. Serve with tomato sauce. Sprinkle with Parmesan cheese.