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.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2018 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?