Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
This Recipe Makes: 6 Serving(s)
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 cup water1/2 cup dry breadcrumbs1/2 tsp. white pepper2 tbsp. grated Parmesan cheese6 med turkey cutlets (4 ounces each)2 tbsp. olive oil2 small minced garlic2 med bags fresh baby spinach (8 ounces each)1/4 tsp. ground nutmeg1/3 cup shredded Jarlsberg cheese
Pour water into a shallow bowl. On a shallow plate, combine breadcrumbs, pepper, and Parmesan and mix well.
Place turkey cutlets between waxed paper and pound to 1/8″ thickness, if necessary. Dip cutlets into water, then into breadcrumb mixture to coat.
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.
Add garlic to drippings remaining in pan and cook and stir for 1 minute.
Add spinach and nutmeg and cook and stir until spinach wilts, about 4-5 minutes.
Add the Jarlsberg, top with turkey, cover, and remove from heat. Let stand for 2 minutes to melt cheese, then serve.
Starch: 1/2Non-Starchy Vegetables: 1Meats & Meat Substitutes: 3