Creamed Spinach With Turkey Cutlets

Turkey Cutlets With Spinach in Bechamel Sauce

Serves 2 people
Cooking and preparation time 40-50 min

Spinach in Bechamel Sauce and Turkey Cutlets

Yummy! This is such a great tasting dish and I just love cooking this up. Spinach is such a healthy vegetable.

Spinach is loaded with vitamins, minerals and plant compounds. It is good for your eyes, helps control blood pressure and even has cancer-fighting properties. Eat as much as you can.

The cream sauce or Bechamel sauce is easy to make, just have to keep after the bottom of the pan so it does not burn.

Next, the cutlets. Ask your butcher for mechanically tenderized cutlets from turkey breast. Turkey breast, without the skin, is very high in protein and it is really good for people with high cholesterol and it can also play a roll in fighting cancer.

Ingredients for the spinach:

• 220 grams or 7.75 oz of fresh spinach
• 200 ml or 0.85 cups of water
• ½ tsp of Kosher salt
• 10 spears of asparagus, optional

Ingredients for the cream or Bechamel sauce:

• 1.5 tbsp of butter
• 1.5 tbsp of flour. I prefer gravy flour here. It does not lump up like regular flour.
• 200 ml or 0.85 cups of milk, half & half or cream. Either one will work. I like half & half best
• Salt to taste
• White pepper to taste
• Nutmeg to taste. Freshly ground. It takes very little, like a pinch. Using the extra fine grate on a tower shredder works well

The asparagus goes nicely on top

In a large saucepan add the water and salt, bring to boil. Add the spinach and stir and toss for about 1-2 minutes. As soon as it is cooked down and turned dark green, remove from heat and dump into a colander. Rinse with cold water until cool to touch. Set to the side and let it drain.

In a medium saucepan melt the butter over medium heat, sprinkle the flower in while stirring with a whisk. It will thicken up. Let it putter away for a minute then slowly add while stirring the half & half. If the mixture is still too thick add some more half & half. The consistency should be a bit thicker than gravy. Let the sauce simmer over low to medium heat for 5-10 minutes stirring every so often.

While the sauce is simmering, add the spices to taste. Once the sauce is almost ready, add the spinach and give it a good stir.

Ingredients for the cutlets:

• 2 turkey cutlets for turkey breast, mechanically tenderized. About 100 grams or 3.5 oz for each person
• White flour
• 1 egg, whipped in a small bowl, cereal size bowl.
• Bread Crumbs
• ½ tsp of kosher salt
• ¼ tsp of white pepper
• 3 tbsp of butter

From left to right, bread crumbs, whipped egg and flour

In a bowl whip the egg with a fork and set aside. On a salad plate, add a ⅛ inch or 4 mm layer of flour mixed with salt and pepper. On a second plate add the same amount of breadcrumbs.

In a large frying pan melt the butter over medium heat. Line up the flour, egg and bread crumbs in that order from right to left. Using a fork take one cutlet and lay it in the flour, tossing it so it is covered all over. Then, dunk it in the egg. Again make sure it is covered all over. Next, chuck it into the breadcrumbs and roll it around so it is nicely breaded.

Next step, you guessed it, into the hot butter it goes. Fry approximately 5-7 minutes on each side. The cutlet should be medium-firm when you press down on it. Do not cut into the cutlet, rather use an instant-read thermometer. Cooked turkey is 165°F or 74°C. If time permits, baste the cutlets with melted butter from the pan as they fry.

Please make sure not to overcook the cutlet. They go from delicate meat to shoe leather very quickly.

While the cutlets are cooking, Peel and steam the asparagus. They will steam fast, 2-3 minutes, again don't overcook, a bit crunchy is good.

Enjoy.