Mediterranean Turkey Cutlets And Pasta - cooking recipe

Ingredients

8 ounces fettuccine
1 lb turkey cutlets
1 teaspoon all purpose Greek seasoning or 1 teaspoon italian seasoning, divided
1/4 cup all-purpose flour
5 tablespoons olive oil, divided
1/2 cup red onion, chopped
1 (14 1/2 ounce) can diced tomatoes with balsamic vinegar basil and oil, undrained
1 (3 7/8 ounce) can sliced black olives, pitted and drained
1/2 cup feta cheese, crumbled
chopped fresh parsley, garnish

Preparation

Prepare pasta according to package directions.
Meanwhile, sprinkle cutlets with 3/4 t Greek seasoning or dried Italian seasoning.
Dredge in flour.
Cook half of cutlets in 1 1/2 T hot oil in a large nonstick skillet over medium-high heat 3 minutes on each side or until done.
Repeat procedure with remaining cutlets and 1 1/2 T oil.
Remove from skillet, reserving drippings in skillet.
Heat remaining 2 T oil in skillet with drippings; add onion and remaining 1/4 t Greek seasoning, and saute over medium heat 2-3 minutes or until tender.
Stir in tomatoes and olives, and cook 1 minute or until thoroughly heated.
Remove from heat and toss in hot cooked pasta until blended.
Transfer pasta mixture to a large serving bowl, and sprinkle with half of feta cheese.
Top with cutlets and remaining feta cheese.
Garnish, if desired, with fresh parsley.
Serve immediately.