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About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
Category: Poultry
This Recipe Makes: 6 Serving(s)
Summary
The word "Florentine" on a menu means spinach. This deep-green leaf is full of antioxidants and fiber, and it's delicious too!
What you'll need
1/4 cupwater
1/2 cupdry breadcrumbs
1/2 tsp.white pepper
2 tbsp.grated Parmesan cheese
6 medturkey cutlets (4 ounces each)
2 tbsp.olive oil
2 smallminced garlic
2 medbags fresh baby spinach (8 ounces each)
1/4 tsp.ground nutmeg
1/3 cupshredded Jarlsberg cheese
Instructions
Step 1 Pour water into a shallow bowl. On a shallow plate, combine breadcrumbs, pepper, and Parmesan and mix well.
Step 2 Place turkey cutlets between waxed paper and pound to 1/8" thickness, if necessary. Dip cutlets into water, then into breadcrumb mixture to coat.
Step 3 In a large saucepan, heat olive oil over medium-high heat. Add turkey cutlets and cook for 4 minutes. Carefully turn and cook for 4-6 minutes longer, until thoroughly cooked. Remove to serving plate and cover with foil to keep warm.
Step 4 Add garlic to drippings remaining in pan and cook and stir for 1 minute.
Step 5 Add spinach and nutmeg and cook and stir until spinach wilts, about 4-5 minutes.
Step 6 Add the Jarlsberg, top with turkey, cover, and remove from heat. Let stand for 2 minutes to melt cheese, then serve.