Turkey Cutlets Florentine
The word Florentine on a menu means spinach. This deep-green leaf is full of antioxidants and fiber. And it's delicious, too!
- 1 egg white, beaten
- ½ cup dry breadcrumbs
- ⅛ teaspoon white pepper
- 2 tablespoons grated Parmesan cheese
- 6 (4-ounce) turkey cutlets
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 (8-ounce) bags fresh baby spinach
- ⅛ teaspoon ground nutmeg
- ⅓ cup shredded Jarlsberg cheese
In shallow bowl, place egg white and beat until foamy. On shallow plate, combine breadcrumbs, pepper, and Parmesan and mix well.
Place turkey cutlets between waxed paper and pound to ⅛" thickness if necessary. Dip cutlets into egg white, then into breadcrumb mixture to coat.
In large saucepan, heat olive oil over medium-high heat. Add turkey; 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.
Add garlic to drippings remaining in pan; cook and stir for 1 minute. Then add spinach and nutmeg; cook and stir until spinach wilts, about 4–5 minutes.
Add the Jarlsberg, top with the turkey, cover, and remove from heat. Let stand for 2 minutes to melt cheese, then serve.
Fat: 9.19 grams
Saturated fat: 2.15 grams
Dietary fiber: 2.09 grams
Cholesterol: 83.31 mg
You can use low-fat or nonfat cheeses, but they really don't have much flavor. Try using smaller amounts of very sharply flavored cheeses instead. Use extra-sharp Cheddar instead of Colby; Gruyère instead of Swiss, and Cotija instead of Parmesan. Grating or shredding cheese will also enhance the flavor and let you use less.