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Turkey Cutlets with sautéed spinach and tomato slices
Turkey Cutlets with sautéed spinach and tomato slices

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We hope you got insight from reading it, now let’s go back to turkey cutlets with sautéed spinach and tomato slices recipe. To cook turkey cutlets with sautéed spinach and tomato slices you only need 9 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Turkey Cutlets with sautéed spinach and tomato slices:
  1. Prepare 1 tbsp seasoning salt
  2. Take 1 lb turkey cutlets
  3. Get 2 oz spinach with stems removed
  4. Get 2 cup panko breadcrumbs
  5. Provide 1 egg
  6. Use 1 tbsp ground black pepper
  7. Take 2 tsp cayenne pepper
  8. You need 1 plastic bag
  9. Prepare 1 tbsp garlic powder
Instructions to make Turkey Cutlets with sautéed spinach and tomato slices:
  1. Preheat oven to 375°F
  2. In a gallon bag, combine panko breadcrumbs and spices. Add or delete spices to your taste. Shake bag and set aside.
  3. Rinse cutlets. If necessary slice in half and then slice into strips.
  4. Beat egg slightly in a bowl. Dip cutlets into egg.
  5. Place cutlets into plastic bag and shake until completely coated.
  6. Lay out coated strips on a foiled or sprayed pan. Place in oven for 30 minutes. Adjust oven times as needed. (Use thermometer to check cooking temp. for turkey)
  7. After 25 minutes, in a nonstick pan, add 1/2 cup of water,1Tablespoon of olive oil, and 1 tablespoon of fresh garlic. Heat on medium to medium high until heated.
  8. Add spinach and reduce heat to medium. Stir often until spinach is wilted. Do not overkill/cook spinach!
  9. Slice tomatoes and arrange on plate. Season according to taste.
  10. Add cutlets and spinach to plate.

Grilled Turkey Cutlets Balsamic, quick and easy but nice enough for a last minute dinner party, from Thyme for Cooking. Turn the cutlets and scatter the tomatoes, cherry peppers, and garlic in the skillet. Add the chicken broth to the skillet with the tomato mixture and bring to a simmer. Veal saltimbocca, a Roman specialty, is a simple dish of sautéed veal cutlets, layered with prosciutto and fresh sage, and served with a buttery, lemony pan sauce. It's quick and easy to make, but to make it truly great, you have to pay attention to the details.

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