Turkey Cutlets Florentine

Chicken is my protein of choice for weeknight meals, but I occasionally branch out and use turkey or pork cutlets. Turkey cutlets cook very quickly and, if you buy them in the supermarket, they are generally more uniform in terms of size and shape than chicken or pork.

This dinner looks like something you would be served in a restaurant, but if you do your mise en place, it comes together in minutes.

Serves 4
3 tsp olive oil
1 lb thinly sliced turkey cutlets (about 1/4 inch thick)
salt and pepper to taste
1 tbs unsalted butter
1 large onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup sherry
1/2 cup low-sodium chicken broth
1 tbs capers, rinsed and drained
1 tbs finely chopped fresh sage
3 cups packed spinach leaves, coarsely chopped

Season the turkey cutlets with salt and pepper to taste. In a large skillet, heat 2 tsp olive oil over high heat. When the oil is just smoking, add half the cutlets and cook until golden brown on one side, about 2 minutes. Flip the turkey and cook until golden on the other side, less than a minute. Transfer to a plate and repeat with the remaining cutlets. Cover plate loosely with foil to keep cutlets warm.

Reduce the heat to medium and add the butter to the skillet. When it has melted, add the onion and cook, stirring, until it is browned and softened, about 8 minutes. Add the garlic and cook for about 1 minutes. Then add the sherry and cook for 1 minute more. Pour in the broth and bring to a boil. Add the capers, sage, and spinach and stir until the spinach is beginning to wilt, about 2 minutes.

Return the turkey cutlets and any accumulated juices to the skillet, cover, and cook for 1 minute, to heat through.

Arrange the turkey cutlets on a platter and pour the spinach, onions, and sauce over the top. Serve immediately.

N.I.  283 calories, 42 g prot, 9 g fat, 1 g fiber, 6 g carb
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TASTE NOTES
I have to be honest, I wish I'd used chicken cutlets. That's just my preference. I find the texture and taste of chicken more pleasing than that of turkey. That said, the spinach-onion-sauce that topped the cutlets made the entire dish. That tablespoon of capers added just the right amount of acidity. I was tempted to add some flour to thicken the sauce and would probably do so next time. With some glazed carrots and rice, dinner was served in short order and had tons of flavor given the short list of ingredients. Definitely a keeper.