Instructions: On a sheet of wax paper, combine the flour, 1/4 teaspoon of the sage, the salt, and pepper. Dredge the turkey cutlets in the flour mixture, shaking off the excess.

In a large skillet, warm the butter and oil over medium-high heat. Add the turkey cutlets and cook until browned and cooked through, 2 to 3 minutes per side. Transfer the turkey to a serving platter and cover loosely with foil to keep warm.

Pour the vinegar into the skillet, stirring to scrape up any browned bits. Boil for 30 seconds. Stir in the tomatoes and the remaining 1/4 teaspoon of the sage. Cook over medium heat, stirring frequently, for 2 minutes.

Spoon the sauce over the turkey cutlets and serve hot.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.