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Source: Fabulous Food Associations

Tuscan Turkey Cutlets
This no-fuss dish is a meal in itself.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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1 pound turkey cutlets
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 tablespoon olive oil, divided
2 cups onions, coarsely chopped
1 cup carrots, coarsely chopped
3-to-4 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 ten-ounce bag fresh spinach, stems removed
1 14 1/2-ounces canned tomatoes, undrained, diced
1 canned cannellini beans, (about 19-ounces), drained and rinsed
1/4 cup Grated Parmesan cheese, divided




Place cutlets on cutting board and sprinkle with ¼ teaspoon each, salt and pepper. Slice cutlets into 1/2-inch strips.

In 12-inch or larger non-stick skillet over medium-high heat, sauté turkey strips in 1/2 tablespoon oil, 4 to 5 minutes or until no longer pink (165 degrees). Remove from skillet.

Add remaining oil to skillet. Sauté onion, carrots, garlic, oregano and thyme for 5 minutes or until vegetables are tender. Gradually add spinach and stir for an additional 2 minutes or until spinach is wilted, but not quite done. Add tomatoes and remaining salt and pepper and cook for 2 minutes.

Stir in turkey strips and beans. Cook until heated through.

Serve topped with Parmesan cheese over orzo, noodles or a whole grain such as quinoa.





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