- Prep time: 10 minutes
- Cooking time: 15 minutes
- Servings: 4
Tuscan Turkey Cutlets
Italian recipe with breast Turkey, healthy and easy to make.
Ingredients
| 2 lb |
turkey cutlets Granny's Turkey Boneless Breast |
| 1 | 10 oz (280 mL) bag fresh spinach leaves |
| 1 can | 14½ oz (400 mL) diced tomatoes, undrained |
| 1 can | 19 oz (540 ml) can white or red kidney beans, drained and rinsed |
| 1 cup | carrots, coarsely chopped |
| 3 to 4 | cloves garlic, minced |
| 1/2 tsp | dried oregano |
| 1/2 tsp | dried thyme |
| 2 tbsp | olive oil, divided |
| 1 cup | onion, coarsely chopped |
| to taste | salt and pepper |
Directions
Place cutlet on cutting board and slice into 3/4 inch thick cutlets. season with salt & pepper. In a 12-inch or larger non-stick skillet over medium-high heat, sauté turkey cutlets in 1 tbsp (15 mL) oil for 4 to 5 minutes or until no longer pink. Remove from skillet.
Add remaining 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 cook for 2 minutes. Add salt and pepper to taste. Stir in turkey strips and beans. Cook until heated through. Serve with pasta topped with Parmesan cheese.
Recipe courtesy of Chef Jason Wortzman.
