Turkey Cutlets in Tomato and Caper Sauce

1/2 tsp salt

½ tsp pepper

½ c flour

½ tsp dried rosemary

Mix above ingredients.

1 lb thin turkey or chicken cutlets

¼ c. olive oil

1 onion, sliced in vertical slivers

3 diced tomatoes

2 tbs. capers

Dredge chicken in dry ingredients and sauté in olive oil, 3 min per side. Platter and keep warm. To the pan drippings, add the tomatoes and onion slices. Cover and cook 8-10 min on low heat. Stir in capers and serve immediately, spooning the sauce over the cutlets.