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.

EatingWell Test Kitchen
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Ingredients

Directions

  • Position rack in the upper third of the oven; preheat broiler.

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  • 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.

Tips

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.

Nutrition Facts

317 calories; 13.7 g total fat; 4.8 g saturated fat; 66 mg cholesterol; 278 mg sodium. 89 mg potassium; 8.9 g carbohydrates; 2.2 g fiber; 1 g sugar; 34.3 g protein; 5864 IU vitamin a iu; 25 mg vitamin c; 6 mcg folate; 163 mg calcium; 5 mg iron; 69 mg magnesium;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
This was easy and incredibly delicious. We paired it with a tomato salad to add some acid to the mix. The shallots and sherry just made the spinach so tasty! The fontina was a great choice of cheeses. I think this is a dish that can be served to company. By the way we seasoned the turkey with salt and pepper before the flour; and we also seasoned the spinach with a bit of salt and pepper. I find the EW recipes generally are not seasoned well enough. Read More
Rating: 5 stars
10/30/2011
This was delicious and so easy. We seasoned the cutlets with salt and pepper before dusting with flour (as usual I find this step missing from Eating Well recipes and it greatly enhances flavor). The combination of shallots and sherry gave a wonderful flavor that matches well to the nutty-sweet taste of the Fontina. This is a dish worthy of company at the table. We served it with a bit of tomato salad to add some acidity to the mix. Read More
Rating: 5 stars
10/30/2011
This was easy and very good. My grocery store didn't have turkey cutlets - so I made it with pork chops. I also just chopped plain white onions instead of shallots. It was terrific. My kids aren't fond of spinach -- so I just covered their pork chop with the cheese and gave the extra spinach to me and my husband. I would definitely make this again and may even try it with chicken. Read More
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