Servings: 
4
Ethnicity: 
Italian
Preparation Method: 
Saute
Product Type: 
Turkey Cutlets/Steaks

Nutrition Facts

  • Total Calories 354
  • Total Fat 7 g
  • % Daily Total Fat 18
  • Cholesterol 74 g
  • Sodium 972 mg
  • Total Carbohydrates 32 g
  • Protein 41 g

Tuscan Turkey Cutlets

Recipe by The National Turkey Federation

TURKEY CUTLETS:
1 Pound
salt, divided:
3/4 Teaspoon
pepper, divided:
3/4 Teaspoon
olive oil, divided:
1 Tablespoon
onion, coarsely chopped:
2 Cups
carrot, coarsely chopped:
1 Cup
garlic, minced:
3 to 4 Cloves
dried oregano:
1/2 Teaspoon
dried thyme:
1/2 Teaspoon
bag fresh spinach leaves, washed, drained & stems removed:
1 (10-Ounce)
can diced tomatoes, undrained:
1 (14-1/2-Ounce)
can cannellini beans, drained and rinsed:
1 (19-Ounce)
Parmesan cheese, divided:
1/4 Cup

Place cutlets on cutting board and sprinkle with 1/4 teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.

In 12-inch or larger nonstick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees F.). Remove from skillet and set aside.

Add remaining 1/2 tablespoon oil to skillet. Sauté onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining 1/2 teaspoon salt and pepper and cook for 2 minutes.

Stir in turkey strips and beans. Cook until heated through.

Serve topped with Parmesan cheese.

Cooking Tip: Serve over orzo, noodles or a whole grain such as quinoa.