Turkey cutlets are a super fast cooking and convenient substitute for chicken for healthy weeknight meals. Here we’ve used them in an Italian one-pan dinner with bell peppers, olives and Cabot cheddar cheese.
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 to 1¼ pounds turkey cutlets (4-6 pieces)
½ teaspoon coarse kosher salt
½ teaspoon ground pepper
2 sweet bell peppers, any color, very thinly sliced
¼ cup chopped Italian black olives
2 cloves garlic, minced
¼ cup dry white wine such as Pinot Grigio
2 tablespoons Cabot Unsalted Butter, cut into small pieces
3 slices ciabatta bread, cut into bite-sized chunks (about 3 cups, about 3 ounces)
4 ounces Cabot Seriously Sharp Cheddar, grated (about 1 cup)
Chopped fresh basil for garnish, if desired
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Prep: 15 mins | Cook: 30 mins | Total: 45 mins
PREHEAT oven to 450°F.
PREHEAT flame-proof roasting pan in the oven for 3 to 5 minutes. Meanwhile brush 2 teaspoons oil over turkey. Sprinkle with salt and pepper.
ARRANGE the turkey, oil-side down, in the roasting pan so that it is not overlapping. Immediately transfer the roasting pan back to the oven. Cook until the turkey is no longer pink in the center, 4 to 8 minutes depending on thickness. Remove the pan from the oven and transfer the turkey to a plate. Cover with foil.
ADD the remaining 2 tablespoons oil to the roasting pan and swirl around. Add peppers, olives and garlic and transfer the roasting pan to the oven.
ROAST stirring once or twiceuntil the peppers are softened, 8 to 10 minutes.
ADD the turkey, any accumulated juice from the plate and Pinot Grigio to the roasting pan. Nestle the turkey under the peppers. Dot with butter. Top with ciabatta and Cabot Seriously Sharp Cheddar Cheese. Continue roasting until the bread is golden and the cheese is melted.
GARNISH with basil just before serving.
Recipe and photo courtesy of Katie Webster.