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Stuffed-Turkey-Breast[1]Recipe: Turkey & Fontina Melts


  • 4 turkey cutlets, (16 ounces)
  • 2 tablespoon all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided
  • 2 large shallot, minced
  • 1/2 cup dry sherry, (see Note)
  • 2 6-ounce bag baby spinach
  • 1/2 cup finely shredded Fontina cheese
  • 2 teaspoon butter


  1. Position rack in the upper third of the oven; preheat broiler.
  2. Sprinkle both sides of turkey with flour. Heat 2 teaspoons oil in a medium ovenproof skillet over medium-high heat. Add the turkey and cook until golden, about 2 minutes per side. Transfer the turkey to a plate.
  3. Add the remaining 2 teaspoon oil and shallot to the pan; cook, stirring constantly, until lightly browned, 1 to 2 minutes. Add sherry and spinach; cook, stirring constantly, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
  4. Carefully mound equal portions of the spinach on top of the turkey. Transfer the spinach-topped turkey and any accumulated juices to the pan. Top the spinach with cheese and transfer to the oven. Broil until the cheese is melted, 1 to 2 minutes.
  5. Transfer the melts to 2 plates. Add the butter to the pan and whisk into the juices over medium-high heat until melted, about 30 seconds. Drizzle over the melts.

Personal Notes

Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets — it can be surprisingly high in sodium. Instead, purchase dry sherry that’s sold with other fortified wines in your wine or liquor store.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Turkey & Fontina Melts

Nutritional Information

Per serving: 332 calories; 14 g fat (5 g sat, 7 g mono); 66 mg cholesterol; 15 g carbohydrates; 34 g protein; 4 g fiber; 347 mg sodium; 89 mg potassium.