3 tbsp. all-purpose flour
3/4 tsp. salt
1/4 tsp. pepper
1 lb. turkey cutlets
2-3 tbsp. olive oil
1/4 lb. mushrooms, sliced
1 sm. clove garlic, finely chopped
1 (14 1/2 oz.) can no salt added stewed tomatoes
1/4 c. pitted black olives, sliced
1/4 tsp. basil

1. Combine flour, 1/2 teaspoon of the salt and pepper on piece of wax paper. Dredge cutlets in mixture to coat sides.

2. Heat 1 tablespoon of the oil in large non-stick skillet; brown half the cutlets on both sides. Remove to plate; reserve. Add more oil if necessary; brown remaining cutlets. Remove and reserve.

3. Add 1 tablespoon of the oil to skillet. Add mushrooms; saute 3 minutes. Add garlic; saute 30 seconds. Add tomatoes, olives, basil and remaining salt. Simmer quickly, uncovered to reduce slightly. Return cutlets to skillet. Cover. Simmer 5 minutes. Serves.