Entrée – Poultry Sautéed Breast of Turkey with Tomato-Sausage Rice

OK, Might try it.OK, Might try it.

2.05 out of 5 (20 ratings)

Yield: two portions


  • 1 tsp. fresh sage, chopped fine
  • 1 tsp. fresh basil, chopped fine
  • 1/2 lb. turkey breast cutlets, pounded thin
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 c. all-purpose flour
  • 1/4 c. virgin olive oil
  • 1 Tbsp. fresh garlic, chopped
  • 1/2 c. cooked hot Italian sausage, diced
  • 1/2 c. scallions, sliced
  • 1/2 c. red sweet bell peppers, diced
  • 2 c. fresh baby spinach
  • 2 c. diced tomatoes
  • 1/4 c. fresh basil, chopped
  • 1/2 c. water or turkey broth
  • 4 c. cooked white rice


  1. Coat the turkey cutlets with the fresh herbs.
  2. Combine the salt, pepper and flour.
  3. Dredge the turkey in the seasoned flour.
  4. Over high heat in a large sauté pan, add the oil and carefully lay in the turkey. Brown the turkey cutlets on both sides and hold them in a warm oven.
  5. Add the garlic and the sausage to the same pan and brown the sausage.
  6. Add the scallions and peppers, cooking until they are bright in color.
  7. Add the spinach, tomatoes, basil and rice, cooking until the mixture comes to a boil.
  8. Serve the turkey over a bed of the tomato rice mixture.

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