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In A Saucepan, Saute Onion And Garlic In 2 Teaspoons Oil Until Tender. Stir In The Tomatoes, Basil, Oregano And Rosemary. Bring To A Boil. Reduce Heat; Cook, Uncovered, Over Medium Heat For 15-20 Minutes Or Until Sauce Thickens. Meanwhile, Sprinkle Both Sides Of Turkey Cutlets With Salt And Pepper. In A Large Nonstick Over Medium Heat, Cook Turkey In Batches In Remaining Oil Until Juices Run Clear. Serve With Tomato Sauce. Sprinkle With Parmesan Cheese.
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