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Italian Turkey Cutlets

Hi. My name is Lauren and I am a planner. I like to make lists, calendars, timelines…you name it! So what happens when plans change and things come up…especially during a meal??? I have learned over the years, that I need to be flexible and roll with the punches…or just plan a back up plan :-).

So my back up plan for the other night when I didn’t get home until 7:30 and I was so hungry I was getting angry (we call this “hangry”)….Italian Turkey Cutlets.

These are great because it takes about 15 minutes to make. Seriously, 15 minutes.

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The idea here is to always have a few staples on hand you can quickly put together in a pinch. These plans might seem nuts, but you know what? It kept me from just stopping to get a pizza for dinner…and that’s a win in my book! Do any of you have back up meal plans???

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Italian Turkey Cutlets
  1. The turkey was in the freezer so I had to defrost in the microwave. I'm not usually a fan of this, but hey it's fast.
  2. Once the turkey cutlets are thawed, heat a pan with 1 tsp olive oil over medium heat. Put the turkey in the pan and season with basil and oregano.
  3. Squeeze a little lemon juice over each piece of turkey. Cook on each side until it's no longer pink in the middle, 165 degrees if you are using a thermometer.
  4. While that is cooking, quarter a few cherry tomatoes. When the turkey is done, top with sun dried tomatoes and a slice of low fat mozzarella cheese. Garnish with the cherry tomatoes.
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