| ITALIAN TURKEY CUTLETS |
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Preparation time: about 10 to 15 minutes Refrigeration time: about 30 minutes Total time: 65 minutes1 pound turkey breast cutlets (4 or 5 cutlets) 1 can (8 ounces) tomato sauce 1 tablespoon CRISCO Oil 1 tablespoon dried parsley flakes 1-1/2 teaspoons dried oregano leaves 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1 garlic clove, minced or 1/2 teaspoon dried garlic powder Optional Ingredients 1/4 teaspoon crushed red pepper Shredded Mozzarella cheese Shredded Parmesan cheese Rinse turkey. Pat dry. Combine tomato sauce, Crisco Oil, parsley, oregano, thyme, salt, garlic, and crushed red pepper, if used, in small bowl. Spread 1 tablespoon sauce over each cutlet. Roll up. Place, seam side down, in 8" square baking dish. Spoon remaining sauce over cutlets. Cover. Refrigerate at least 30 minutes. Heat oven to 350ºF. Bake at 350ºF for 25 minutes or until no longer pink in center. Sprinkle with cheese, if used, during last 5 minutes of baking time. |
