Turkey may be the centerpiece of traditional Thanksgivings, but it’s also a tasty weeknight option as well. Cutlets, especially, are quick-cooking and a nice way to add some variety to the week. In this recipe, the spinach adds a fresh element while the creamy mustard sauce makes the dish a standout.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Serve with Fluffy Mashed Potatoes.
If you can’t find turkey cutlets, buy a boneless turkey breast and cut it on the diagonal into 1/4-inch slices.
Added a splash of white wine and some thyme, GREAT dish!!!
This was a super-easy weeknight recipe. I made it with roasted baby red potatoes as a side.
I concur - this is easy and delicious. My 6-yr-old son even loved it - especially the non-green parts. I couldn't fine turkey cutlets and, as advised, sliced turkey breast tenderloins. It worked fine, though the way I sliced it, there were lots of smallish cutlets. This is a nice, more grown-up option for a weeknight dinner. I will definitely make this again.
This is a great quick week night recipe. I like to use turkey tenderloin because it is nice and lean. Crusty bread and a glass of wine make the meal complete.
In this episode of Moveable Feast with Fine Cooking from San Luis Obispo county, California, Curtis jumps into the waters of Morro Bay Oyster Company, a hub for oyster farming…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?