Ingredients Jump to Instructions ↓

  1. 2 (8 ounces) turkey cutlets 1 tablespoon(s) all-purpose flour 3 teaspoon(s) extra-virgin olive oil , divided 1 large shallot , minced 1/4 cup(s) dry sherry (see Note) 1 bag(s) (16-ounce) baby spinach 1/4 cup(s) finely shredded Fontina cheese 1 teaspoon(s) butter

Instructions Jump to Ingredients ↑

  1. Position rack in the upper third of the oven; preheat broiler. Sprinkle both sides of turkey with flour. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer the turkey to a plate. Add the remaining 1 teaspoon oil and shallot to the pan; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add sherry and spinach; cook, stirring constantly, until the spinach is wilted, 1 to 2 minutes. Remove from the heat. Carefully mound equal portions of the spinach on top of the turkey. Transfer the spinach-topped turkey and any accumulated juices to the pan. Top the spinach with cheese and transfer to the oven. Broil until the cheese is melted, 1 to 2 minutes. Transfer the melts to 2 plates. Add the butter to the pan and whisk into the juices over medium-high heat until melted, about 30 seconds. Drizzle over the melts.


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