Turkey & Fontina Melts

From EatingWell: EatingWell Serves Two — Subscribe Now!

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.

READER'S COMMENT:

"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...

2 servings

Active Time: 15 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

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

Preparation

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.

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.

Nutrition

Per serving: 332 calories; 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.

Nutrition Bonus: Vitamin A (70% daily value), Iron (25% dv), Vitamin C (20% dv), Calcium (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 4 lean meat