An elegant presentation of turkey layered with spinach and cheese, yet surprisingly quick to make. Round out the meal with a side of whole-wheat pasta, a salad and a glass of Pinot Noir.
Active Time: 15 minutes |
Total Time: 20 minutes
2 turkey cutlets, (8 ounces)
1 tablespoon all-purpose flour
3 teaspoons extra-virgin olive oil, divided
1 large shallot, minced
1/4 cup dry sherry, (see Note)
1 6-ounce bag baby spinach
1/4 cup finely shredded Fontina cheese
1 teaspoon butter
Position rack in the upper third of the oven; preheat broiler.
Sprinkle both sides of turkey with flour. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer the turkey to a plate.
Add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add sherry and spinach; cook, stirring constantly, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
Carefully mound equal portions of the spinach on top of the turkey. Transfer the spinach-topped turkey and any accumulated juices to the pan. Top the spinach with cheese and transfer to the oven. Broil until the cheese is melted, 1 to 2 minutes.
Transfer the melts to 2 plates. Add the butter to the pan and whisk into the juices over medium-high heat until melted, about 30 seconds. Drizzle over the melts.
Per serving :
14 g Fat;
5 g Sat;
7 g Mono;
66 mg Cholesterol;
15 g Carbohydrates;
34 g Protein;
4 g Fiber;
347 mg Sodium;
89 mg Potassium
1 Carbohydrate Serving
Exchanges: 1/2 starch, 2 vegetable, 4 lean meat
Tips & Notes
Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the "cooking sherry" sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.