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Turkey & Fontina Melts

EatingWell Serves Two

Your rating: None Average: 4.8 (6 votes)

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 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...
Turkey & Fontina Melts Recipe

Makes: 2 servings

Active Time:

Total Time:

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

  1. Position rack in the upper third of the oven; preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. 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).

Carbohydrate Servings: 1

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



More From EatingWell

Recipe Categories

Servings
2
Main Ingredient
Turkey
Preparation/ Technique
Broil
Saute
Meal/Course
Dinner

Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
EatingWell Serves Two

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