© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c flour
1/2 tsp salt
2 tsp freshly ground black pepper
24 4-oz TURKEY CUTLETS, thawed
1/2 c olive oil
3 lbs fresh spinach, washed, dried and trimmed
1/2 tsp Kosher salt
2 tsp freshly ground black pepper
24 Each sandwich-size English muffins, split, toasted, buttered
24 Large eggs, fried or scrambled
6 c Cheddar cheese sauce, warm
In bowl, combine flour, salt, and pepper.
Dredge each cutlet in flour mixture, shake off excess and place in a single layer on sheet pan.
Heat 1/4 cup oil on flat top or in a sauté pan and cook turkey 3 minutes on the first side, flip and cook 2-3 minutes on the second side or until cooked through to an internal temperature of 165 degrees F. Remove from heat and keep warm.
In clean sauté pan, cook spinach gently in remaining oil until just wilted. Season with Kosher salt and pepper and keep warm (1 quart yield).
For one serving: Top bottom of split muffin with 1/3 cup (1-1/2 ounces) sautéed spinach, 1 turkey cutlet, 1 fried or scrambled egg and 1/4 cup warm Cheddar cheese sauce. Place top of muffin on a slant on top of sandwich.
Serve each sandwich accompanied by fruit salad.
Total Calories 660
Calories from Fat 200
Total Fat 22 g
% Daily Total Fat 34
Saturated Fat 5 g
% Daily Saturated Fat 25
Cholesterol 285 g
% Daily Cholesterol 95
Sodium 1179 mg
% Daily Sodium 49
Total Carbohydrates 43 g
% Daily Total Carbohydrates 14
Dietary Fiber 5 g
% Daily Dietary Fiber 20
Sugars 3 g
Protein 41 g
% Daily Protein 50
% Daily Vitamin C 15
% Daily Calcium 15
% Daily Iron 35