Melissa's Chefs

Turkey Breast Cutlets with Kumquats and Fresh Spinach

Rated 5.0 stars by 1 users

Cuisine

American

6 servings

1 hour

30 minutes

Adjust oven rack to middle position. Preheat oven to 350°.
In shallow bowl or pie pan, beat egg white and pinch of salt until frothy. Place breadcrumbs in second shallow pan or pie plate.
Season cutlets on both sides with salt and pepper to taste. Dip a cutlet in egg white, holding it over pan to let excess drip back into pan.
Dip both sides in crumbs. Set aside on dry sheet pan or plate and repeat process with each cutlet.
In large, deep skillet (preferably nonstick), heat ¼ inch vegetable oil on medium-high heat. In two batches, add cutlets and brown on both sides.
Place cutlets on rimmed baking sheet in single layer and place in oven. Bake until thoroughly cooked, about 8 to 10 minutes.
Meanwhile, return skillet to medium-high heat. Add 1 tablespoon vegetable oil along with shallots.
Stir to release browned bits. Add kumquats, sugar, water, cherries, vinegar, and chile flakes.
Bring to simmer, stirring frequently until sugar dissolves and mixture thickens, about 8 to 10 minutes.
Meanwhile, heat 1 tablespoon olive oil in separate large, deep skillet. Add garlic and cook 30 seconds or until fragrant.
Add spinach and cook until wilted, stirring occasionally as needed. Divide spinach between 6 plates.
Check cutlets for doneness; no pink color should remain. Cut cutlets into 1-inch strips and place on top of each portion of spinach. Top with kumquat sauce and serve.

Filed in: Breadcrumbs, Clean, Dried Cranberries, Dried Tart Cherries, Entree, Family Meal, Family Style Meal, Hearty, Oganic Peeled Garlic, Organic Baby Spinach Leaves, Organic Kumquats, Organic Pelled Garlic, Organic Shallots, Organic Spinach Leaves, Red Chile Flakes, Red Pepper Flakes, Turkey Breast Cutlets, Turkey Breast Cutlets with Kumquats and Fresh Spinach, Whole