Turkey Cutlets with sautéed spinach and tomato slices.
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Composition of Turkey Cutlets with sautéed spinach and tomato slices:
- Provide 1 tbsp for seasoning salt.
- Need 1 lb - turkey cutlets.
- Need 2 oz for spinach with stems removed.
- Need 2 cup - panko breadcrumbs.
- Need 1 egg.
- Prepare 1 tbsp ground black pepper.
- Need 2 tsp of cayenne pepper.
- Prepare 1 - plastic bag.
- Require 1 tbsp - garlic powder.
Turkey Cutlets with sautéed spinach and tomato slices process:
- Preheat oven to 375°F.
- In a gallon bag, combine panko breadcrumbs and spices. Add or delete spices to your taste. Shake bag and set aside..
- Rinse cutlets. If necessary slice in half and then slice into strips..
- Beat egg slightly in a bowl. Dip cutlets into egg..
- Place cutlets into plastic bag and shake until completely coated..
- Lay out coated strips on a foiled or sprayed pan. Place in oven for 30 minutes. Adjust oven times as needed. (Use thermometer to check cooking temp. for turkey).
- After 25 minutes, in a nonstick pan, add 1/2 cup of water,1Tablespoon of olive oil, and 1 tablespoon of fresh garlic. Heat on medium to medium high until heated..
- Add spinach and reduce heat to medium. Stir often until spinach is wilted. Do not overkill/cook spinach!.
- Slice tomatoes and arrange on plate. Season according to taste..
- Add cutlets and spinach to plate..
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