Turkey Cutlets with Rosemary-Tomato Sauce

4 tsp. olive oil
8 turkey cutlets
¾ tsp. salt
1 tbsp. chopped fresh rosemary
1 tsp. minced garlic
1½ cups chopped tomato
1 tbsp. white wine vinegar

Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Sprinkle
turkey with 1/4 tsp. salt. Add turkey to pan; cook 2 minutes on each side
or until done. Remove from pan; keep warm.

Add 2 tsp. oil, rosemary, and garlic to pan; sauté 1 minute. Add tomato; cook
1 minute, stirring frequently. Stir in 1/2 tsp. salt and vinegar. Serve over turkey.

4 servings