Nutritional Information Calories: 239 Fat: 8g Protein: 32.6g Cholesterol 83mg Carbohydrates: 4.8g Sodium: 490mg Iron 1.6mg Fiber 0.9 Calcium 121mg Servings Serves 4, serving size 1 turkey cutlet and 1 tablespoon Marsala sauce. Time To Cook Total time: 30 to 40 minutes complete. Turkey Cutlets With Roasted Peppers And Mozzarella Cheese Serve the turkey with pasta tossed in butter and garlic. Ingredients 1 large red bell pepper, cut into 4 wedges 2 teaspoons olive oil 4 half inch-thick turkey breast cutlets, approximately 1 pound 2 teaspoons chopped fresh sage 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup, 2 ounces shredded part-skim mozzarella cheese 1/4 cup dry Marsala cooking wine 1/4 cup fat-free, less-sodium chicken broth or stock 2 teaspoons butter Fresh sage leaves Directions Preheat broiler. Place bell pepper wedges, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes; peel. Heat oil in a large nonstick skillet over medium heat. Sprinkle turkey with sage, salt, and pepper. Add turkey to pan; cook 2 1/2 minutes on each side or until browned. Top each cutlet with 1 bell pepper piece and 2 tablespoons cheese. Add Marsala 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 1/2 minutes). Remove from heat; add butter, stirring with a whisk until well blended. Serve remaining liquid with turkey; garnish with sage leaves, if desired. Serve turkey over your choice straight cut pasta tossed with a butter and garlic.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.