Nutritional Information Calories: 239 Fat: 8g Protein: 32.6g Carbohydrates: 4.8g Fiber: 0.9g Cholesterol: 838mg Iron: 1.6mg Sodium: 490mg Protein: 32.6g Calcium: 121mg Servings Serves 4, serving size 1 turkey cutlet and 1 tablespoon sauce. Time To Cook Total Cooking time: 45 minutes. Turkey Cutlets with Roasted Peppers and Mozzarella Ingredients 1 large red bell pepper, cut into 4 wedges 2 teaspoons olive oil 4 half inch thick turkey breast cutlets, about 1 pound 2 teaspoons chopped fresh sage ½ teaspoon salt 1/4 teaspoon black pepper ½ cups, about 2 ounces shredded part-skim mozzarella cheese 1/4 cup fat free, less sodium chicken broth 1/4 cup Marsala cooking wine 2 teaspoons butter Optional garnish, fresh sage leaves Directions   Preheat broiler. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet and flatten with your hand. Broil10 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 10 minutes and then peel off skins. Heat oil in a large non-stick skillet over medium high heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan and cook 2 ½ minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala cooking wine and broth to pan. Cover and cook 45 seconds or until cheese melts. Remove turkey from pan with a slotted spoon. Bring Marsala mixture to a boil, cook until reduced to 1/4 cup, about 1 ½ minutes. Remove from heat; add butter, stirring with a whisk until well blended. Serve with turkey; garnish with sage leaves, if desired.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.