Turkey & Fontina Melts

3 Reviews
From the EatingWell Kitchen

An elegant presentation of turkey layered with spinach and cheese, yet surprisingly quick to make. Round out the meal with a side of whole-wheat pasta, a salad and a glass of Pinot Noir.

Ingredients 2 servings

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  • 2 turkey cutlets, (8 ounces)
  • 1 tablespoon all-purpose flour
  • 3 teaspoons extra-virgin olive oil, divided
  • 1 large shallot, minced
  • 1/4 cup dry sherry, (see Note)
  • 1 6-ounce bag baby spinach
  • 1/4 cup finely shredded Fontina cheese
  • 1 teaspoon butter

Preparation

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  • Ready In

  1. Position rack in the upper third of the oven; preheat broiler.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • Note: Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.

Nutrition information

  • Per serving: 317 calories; 14 g fat(5 g sat); 2 g fiber; 9 g carbohydrates; 34 g protein; 6 mcg folate; 66 mg cholesterol; 1 g sugars; 5864 IU vitamin A; 25 mg vitamin C; 163 mg calcium; 5 mg iron; 278 mg sodium; 89 mg potassium
  • Carbohydrate Servings: 1

Reviews 3

January 09, 2010
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By: EatingWell User
This was easy and very good. My grocery store didn't have turkey cutlets - so I made it with pork chops. I also just chopped plain white onions instead of shallots. It was terrific. My kids aren't fond of spinach -- so I just covered their pork chop with the cheese and gave the extra spinach to me and my husband. I would definitely make this again and may even try it with chicken.
November 02, 2009
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By: jordanhorowitz
This was delicious and so easy. We seasoned the cutlets with salt and pepper, before dusting with flour (as usual, I find this step missing from Eating Well recipes and it greatly enhances flavor). The combination of shallots and sherry gave a wonderful flavor that matches well to the nutty-sweet taste of the Fontina. This is a dish worthy of company at the table. We served it with a bit of tomato salad to add some acidity to the mix.
October 30, 2009
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By: jordanhorowitz
This was easy and incredibly delicious. We paired it with a tomato salad to add some acid to the mix. The shallots and sherry just made the spinach so tasty! The fontina was a great choice of cheeses. I think this is a dish that can be served to company. By the way, we seasoned the turkey with salt and pepper before the flour; and we also seasoned the spinach with a bit of salt and pepper. I find the EW recipes generally are not seasoned well enough.