Turkey Cutlets with Prosciutto

Turkey Cutlets with Prosciutto
Serves 4
Turkey cutlets are an inexpensive and quick cooking protein perfect for weeknight meals. These cutlets are rolled with prosciutto and spinach and seared alongside mashed sweet potatoes for a speedy back-to-school dinner.
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662 calories
19 g
208 g
31 g
74 g
13 g
391 g
532 g
6 g
0 g
14 g
Nutrition Facts
Serving Size
391g
Servings
4
Amount Per Serving
Calories 662
Calories from Fat 274
% Daily Value *
Total Fat 31g
47%
Saturated Fat 13g
67%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 10g
Cholesterol 208mg
69%
Sodium 532mg
22%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
9%
Sugars 6g
Protein 74g
Vitamin A
209%
Vitamin C
6%
Calcium
38%
Iron
26%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 medium sweet potato, peeled and chopped
  2. 4 Ontario turkey breast cutlets
  3. 4 slices Gouda or Swiss cheese
  4. 4 slices Prosciutto
  5. 1 cup (250 mL) packed baby spinach
  6. 1 tsp (5 mL) dried sage
  7. Salt and pepper
  8. 1 tbsp (15 mL) extra virgin olive oil
  9. 2 tbsp (30 mL) unsalted butter
  10. 1 cup (250 mL) skim milk
  11. Fresh sage (optional), for garnish
Instructions
  1. Preheat oven to 350F (180C). Add chopped sweet potato to a large pot of cold water, cover and bring to a boil. Once boiling, cook until tender, about 15 minutes.
  2. Meanwhile, arrange turkey cutlets between plastic wrap. Pound until 1/4-inch (5 mm) thick. Arrange cheese, Prosciutto and spinach down on top of the cutlet. Sprinkle with sage, salt and pepper. Roll up each cutlet and secure with 2 pieces of string. Season the outside of the turkey cutlets with salt and pepper.
  3. Heat oil and 1 tbsp butter in a large non-stick skillet. Sear cutlets on all sides until golden, about 8 minutes. Transfer cutlets to a baking dish and bake for 15 minutes until cooked through. Remove from the oil and tent with foil.
  4. Drain cooked sweet potato and return to pot. Add milk, remaining butter and season with salt and pepper. Mash until desired consistency.
  5. To serve, divide sweet potato between plates. Slice turkey cutlets in half crosswise to show filling and arrange on top of sweet potato. If desired, garnish with fresh sage.
Notes
  1. Ontario veal cutlets can also be used in place of Ontario turkey.
  2. Calories per serving: 391, Fat 16.7g, Cholesterol 45mg, Sodium 569mg, Carbohydrates 17g, Fibre 2.3g, Sugar 6.6g, Protein 14g
beta
calories
662
fat
31g
protein
74g
carbs
19g
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