• 2servings
  • 25minutes

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Nutrition Info . . .

VitaminsA, B2, C, D, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 small onion, chopped

  3. 5 ounces baby spinach (8 cups)

  4. 4 (3-ounces) turkey cutlets

  5. 2 tablespoons unsalted butter

  6. 2 slices prosciutto (1 ounce), halved crosswise

  7. 2 ounces Italian Fontina, thinly sliced

  8. 1/2 cup sweet Marsala wine

Instructions Jump to Ingredients ↑

  1. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, about 6 minutes.

  2. Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 minutes. Divide between 2 plates.

  3. Pat turkey cutlets dry and season with 1/4 teaspoon each of salt and pepper (total).

  4. Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 minutes. Flip cutlets over and place 1/2 slice prosciutto on each. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute. Transfer turkey to plates with spinach.

  5. Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.


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