Savory Rosemary Turkey Cutlets With Fingerling Potatoes and Zucchini

Photo: Kristi Rimkus

Ingredients

Potatoes and Zucchini

1 pound Fingerling potatoes

1 large zucchini, sliced 1/2″ thick

1 tablespoon olive oil

2 tablespoons rosemary, minced

1 pinch salt

1 pinch pepper

Turkey Cutlets

1 pound turkey breast cutlets

1 tablespoon rosemary, minced

1 cup Panko bread crumbs

1 pinch salt

1 pinch pepper

Preparation

Preheat oven to 400.

Toss Fingerling potatoes with 1 tablespoon olive oil, 2 tablespoons rosemary, one pinch salt and one pinch pepper. Spray cookie sheet with olive oil cooking spray and spread potatoes out on the pan. Bake for 30 – 40 minutes until potatoes are just fork tender. Add zucchini and toss with the potatoes and rosemary. Cook another 5 minutes until zucchini is just tender.

While potatoes are cooking, combine Panko bread crumbs and one tablespoon rosemary with a pinch of salt and pepper. Press turkey cutlets firmly into bread crumbs and place on another baking sheet sprayed with olive oil cooking spray. Bake for 10 – 15 minutes until cutlets are no longer pink in the center.

Serve with potatoes and zucchini.