1/4 c. all-purpose flour
1/2 tsp. dried whole rosemary
1/4 tsp. salt
1/4 tsp. pepper
1 lb. turkey cutlets
1/4 c. olive oil
3 med. tomatoes, peeled & diced
1 sm. onion, thinly sliced
2 tbsp. capers, drained

Combine first 4 ingredients; dredge turkey cutlets in flour mixture and set aside.

Heat olive oil in a large skillet until hot. Add turkey cutlets; cook 3-4 minutes on each side. Place on a serving platter and keep warm. Add tomatoes and onion to pan drippings; cover and cook 8-10 minutes, stirring occasionally. Spoon sauce over turkey cutlets; sprinkle with capers. Yield 4 servings.