Directions:
- Heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, about 6 minutes.
- Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 minutes. Divide between 2 plates.
- Pat turkey cutlets dry and season with 1/4 teaspoon each of salt and pepper (total).
- Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 minutes. Flip cutlets over and place 1/2 slice prosciutto on each. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute. Transfer turkey to plates with spinach.
- Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 565.41 Kcal (2367 kJ) | ||
| Calories from fat | 376.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.86g | 64% | |
|---|---|---|---|
| Cholesterol | 121.44mg | 40% | |
| Sodium | 1242.83mg | 52% | |
| Potassium | 1006.91mg | 21% | |
| Total Carbs | 17.52g | 6% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 32.63g | 65% | |
| Vitamin C | 37.6mg | 63% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.9mg | 27% | |
| Calcium | 291mg | 29% | |
| Amount Per 100 g | |||
| Calories | 119.17 Kcal (499 kJ) | ||
| Calories from fat | 79.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 64% | |
|---|---|---|---|
| Cholesterol | 25.6mg | 40% | |
| Sodium | 261.94mg | 52% | |
| Potassium | 212.21mg | 21% | |
| Total Carbs | 3.69g | 6% | |
| Sugars | 0.41g | 8% | |
| Dietary Fiber | 0.65g | 12% | |
| Protein | 6.88g | 65% | |
| Vitamin C | 7.9mg | 63% | |
| Iron | 1mg | 27% | |
| Calcium | 61.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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