Easy Turkey Cutlets Italiano

Here's a simple, delicious idea for turkey breast cutlets.  The turkey is sautéed, then cooked in Italian sauce that's been jazzed up with mushrooms, onions and balsamic vinegar.  And it's ready in under an hour!

What You'll Need

6 turkey breast cutlets or slices (about 1 1/2 pounds) 
1/4 cup all-purpose flour 
2 tablespoons olive oil 
6 ounces sliced mushrooms (about 2 cups) 
1 medium onion, sliced (about 1/2 cup) 
1 teaspoon chopped fresh rosemary leaves 
1/2 teaspoon balsamic vinegar 
3 cups Prego® Traditional Italian Sauce 
Grated Parmesan cheese 

How to Make It

• 1
  Lightly coat the turkey with the flour.
• 2
  Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the turkey in 2 batches and cook for 10 minutes or until it's well browned on both sides. Remove the turkey from the skillet. Cover and keep warm.
• 3
  Reduce the heat to medium and add the remaining oil. Add the mushrooms, onion, rosemary and vinegar. Cook and stir until the vegetables are tender.
• 4
  Stir the Italian sauce in the skillet and heat to a boil. Return the turkey to the skillet and reduce the heat to low. Cover and cook for 5 minutes or until the turkey is cooked through. Sprinkle with the cheese, if desired.