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Preparation time
15 minutes
Total time:
45 minutes
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Ingredients
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8 turkey cutlets, about 150 g (5 oz.) each
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30 mL (2 tbsp.) fresh chopped thyme (in total)
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8 thin prosciutto slices
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125 mL (1/2 cup) freshly grated Parmesan
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500 mL (2 cups) baby spinach
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1 mL (1/4 tsp.) salt
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30 mL (2 tbsp.) olive oil
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2 garlic cloves, sliced
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45 mL (3 tbsp.) tomato paste
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1 can (796 ml/28 oz.) crushed tomatoes
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Directions
Serving suggestions
- Spread cutlets on a cutting board and cover each with 2 mL (½ tsp.) thyme, 1 slice of prosciutto, 15 mL (1 tbsp.) Parmesan, and 60 mL (¼ cup) spinach.
- Fold sides of cutlets inward and roll up like a burrito or spring roll, then fasten with a toothpick and salt.
- In a large skillet, heat oil over medium heat and cook stuffed cutlets for 5 minutes or until browned on all sides. Set aside on a plate.
- In the same skillet, add garlic and remaining thyme and cook for 2 to 3 minutes.
- Add tomato paste and cook for 1 minute, then add tomatoes and bring to a boil.
- Reduce heat to medium low, place cutlets back into skillet, and let simmer for 20 to 25 minutes or until tender.
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