- 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 ba baby spinach
- 1/4 cup finely shredded Fontina cheese
- 1 teaspoon butter
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.
- Serving: Per serving
- Calories: 332
- Carbohydrates: 15g
- Fat: 14g
- Protein: 34g
- Dietary Fiber: 4g
- Saturated Fat: 5g
- Monounsaturated Fat: 7g
- Cholesterol: 66mg
- Potassium: 89mg
- Sodium: 347mg
- Exchanges: 1/2 starch, 2 vegetable, 4 lean meat
- Carbohydrate Servings: 1