There’s something about smoked mozzarella. I mean, there’s something about all mozzarella, but this week I was really feelin the smoked kind. It can add a ton of extra flavor to things that could otherwise lean towards the bland, like turkey. Especially when you’re talking about cheap mozz (not the kind from an Italian market), you get a little more bang for your buck with the smoked variety.
Start by layering turkey cutlets in a baking dish. I used one package of about 5 cutlets, enough for 3-4 people. Top with one half of a smallish sliced sweet onion. Drizzle with olive oil. Cover with slices of smoked mozz (about 6 oz should do the trick).
Stick your turkey cutlets in a 375-400 degree onion for about 25 minutes. Pre- and post-oven depicted above.
About 5 minutes before the turkey is done, start on your spinach. I used the fresh stuff because I had about 3/4 of one of those clamshells leftover but that stuff wilts down to NOTHING. If I was cooking for more than just me, I would totally use frozen or I’d end up spending $15 on freakin spinach. Anyway. Wilt down your spinach in a pan with a bit of olive oil, salt, nutmeg, and a pinch of cayenne. That little bit of cayenne really sets it off. The frozen spinach will take just a bit longer so maybe start on it right after you stick the turkey in the oven if you’re going that route.
Put some spinach on a plate. Top with a cheese and onion covered turkey cutlet. Eat. Since there’s not actually much cheese per person, this is actually a super healthy meal and way easy to make on a weeknight. This meal made me slap myself on the forehead and wonder why I have overlooked turkey cutlets in the grocery store for, say, 31 years.