YOUR SOLIN GENERATED RECIPE
Seared Turkey Cutlets with Creamy Spinach Onion Skillet
Turkey cutlets seared until golden and served over a bed of sautéed peppers and onions in a creamy spinach sauce, finished with a sprinkle of salty parmesan.
INGREDIENTS
5.5 oz Turkey Breast Cutlets
1/2 cup diced Yellow Onion
1/2 cup sliced Red Bell Pepper
2 cups Baby Spinach
2 tbsp Non-fat Greek Yogurt
1 tbsp grated Parmesan Cheese
1.5 tbsp Extra Virgin Olive Oil
1 clove minced Garlic
PREPARATION
Pat the turkey cutlets dry with a paper towel and season both sides with salt and black pepper.
Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the turkey cutlets to the skillet and sear for 3-4 minutes per side until golden brown and cooked through, then remove from the pan and set aside.
In the same skillet, add the remaining half tablespoon of olive oil along with the diced onion and red bell pepper.
Sauté the vegetables for 5 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the baby spinach to the skillet and toss until just wilted.
Reduce the heat to low and stir in the Greek yogurt and parmesan cheese, mixing until a creamy sauce forms.
Place the seared turkey cutlets back into the skillet or serve them directly over the creamy vegetable mixture.