Recipe: Turkey Cutlets with Spinach, Crab and Asiago Cheese Sauce
Gregg Shiosaki, of Seattle Culinary Academy at Seattle Central Community College, offers this quick-to-fix holiday recipe for Turkey Cutlets with Spinach, Crab and Asiago Cheese Sauce.
Makes 4 servings
1 pound of turkey breast cutlets (thin-sliced raw turkey breast)
Flour for dredging
6 tablespoons butter, divided
Salt and pepper, to taste
4 teaspoons minced shallot or onion
1 quart spinach, coarsely chopped, tightly packed
Ground nutmeg, to taste
8 ounces crab meat
1/4 cup chicken stock
3/4 cup cream
1/2 cup grated Asiago cheese
1. Dredge turkey cutlets in flour and shake off excess flour.
2. Heat 2 tablespoons of butter in a large sauté pan. Add turkey cutlets, but do not crowd cutlets in the pan; work in two batches if necessary. Sauté on one side and season with salt and pepper, turn to cook on the other side. When cutlets are done remove from the pan and keep warm. Repeat process with the remaining cutlets, if necessary.
3. Add 2 tablespoons butter to the pan and sauté the shallot.
4. Add spinach, stir and season with salt, pepper and nutmeg. When spinach wilts add crab, stock and cream. Simmer and reduce liquid, add cheese, bring back to a simmer and pour over turkey and serve.
Note: If you have a large enough pan to sauté the cutlets all at once, you will only need 2 tablespoons of butter for sauteing the cutlets.
Gregg Shiosaki, Seattle Culinary Academy
at Seattle Central Community College
When vice president of Sub Pop Records Megan Jasper isn't running things at the office, she's working in her garden at her West Seattle home where she and her husband Brian spend time relaxing.