Turkey Stuffed Cutlets

By rossboys

Ingredients

• 8 thin turkey cutlets (2oz each), 1/4" thick
• 1 lb chopped fresh spinach
• 1-1/4 cups part-skim ricotta cheese
• 1/3 cup chopped yellow onion
• 3 Tbsp grated Parmesan cheese
• 1 tsp olive oil
• 1 egg white, lightly beaten
• 2 Tbsp reduced-sodium chicken broth

Details

Servings 4

Preparation

Step 1

Preheat oven to 350 deg. Spray a shallow baking dish with vegetable cooking spray.

To prepare stuffing, in a large bowl, combine spinach, ricotta, onion, Parmesan, and oil. Mix well. Reserve 1/2 cup of mixture. Add egg white to remaining mixture.

Lay cutlets flat on work surface. Spread 2 Tbsp of stuffing over each cutlet. Tightly roll up cutlets, jelly-roll style. Press edges together. Place in prepared pan, seam side down. Bake until cooked through, about 30 min.

While turkey is baking, place reserved spinach mixture and broth in a blender or food processor fitted with the metal blade. Process until smooth, about 30 sec. Transfer to a small saucepan; heat over low heat for 2 min.

Spoon 2 Tbsp of sauce on each serving plate and top with slices of turkey, cut at an angle.