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Nutrition Facts
Serving Size 239 g
(Approx. 4 Servings)
Amount Per Serving
Calories 440 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 115 mg 38%
Sodium 940 mg 39%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 56 g
Vitamin A 50% Iron 10%
Vitamin C 10% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pan Roasted Turkey Gratin
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
4  People


Recipe makes 4 Servings

1 1/4 Lb thin sliced turkey cutlets
1 Tsp kosher salt
1 Tsp pepper
1 Tbsp grapeseed oil
6 cup(s) baby spinach
1 Tbsp fresh garlic, minced
2 cup(s) Monterey Jack cheese, shredded
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Preheat oven broiler to high. Place turkey cutlets on a sheet pan and season on both sides with salt and pepper. Cutlets should come to room temperature before cooking, about 20 minutes.
Preheat a large sauté pan and add oil. Place cutlets in oil and cook until nice and brown, about 4 - 6 minutes per side. Cutlets should be nice and browned before flipping. Remove from pan and set aside to rest.
In same pan add in spinach, garlic, a pinch of salt and pepper to pan drippings. Stir until spinach is wilted and garlic is slightly tan. Remove from heat.
Place seared cutlets on a sheet pan then place spinach evenly over top of each cutlet and cover each with cheese. Place cutlets under broiler and cook just until the cheese is melted and slightly browned, about 1 - 2 minutes.


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