Ingredients for Easy Stuffed Turkey Cutlets
- Turkey Cutlets
- Fresh Spinach
- Part Skim Ricotta Cheese
- Yellow Onion
- Parmesan Cheese
- Olive Oil
- 1 large egg white
- Reduced Sodium Chicken Broth
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How to Make Easy Stuffed Turkey Cutlets
- Preheat oven to 350°F (175°C).
- Spray a shallow baking dish with vegetable cooking spray.
- In a large bowl, combine 10 oz fresh spinach (chopped), 15 oz ricotta cheese, 1/2 cup chopped onion, 1/2 cup grated Parmesan cheese, and 2 tablespoons olive oil.
- Mix well to combine.
- Reserve 1/2 cup of the spinach mixture.
- Add 1 large egg white to the remaining spinach mixture.
- Lay 4 turkey cutlets (about 4 oz each) flat on a work surface.
- Spread 2 tablespoons of the spinach mixture evenly over each cutlet.
- Tightly roll up the cutlets, jelly-roll style, and press the edges to seal.
- Place the rolled cutlets, seam-side down, in the prepared baking dish.
- Bake for 30 minutes, or until the turkey is cooked through and the internal temperature reaches 165°F (74°C).
- While the turkey is baking, combine the reserved 1/2 cup spinach mixture and 1/2 cup chicken broth in a blender.
- Blend until smooth (about 30 seconds).
- Transfer the blended mixture to a small saucepan.
- Heat over low heat for 2 minutes, stirring occasionally, to gently warm the sauce.
- Spoon 2 tablespoons of the spinach sauce onto each serving plate.
- Top with turkey cutlets, sliced at an angle.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
5g
Fat
23g
Carbs
3g
