Turkey Marsala with Sauteed Spinach

1. 1

   Heat oil in a 12-inch heavy skillet over medium heat until it shimmers.

2. 2

   Cook onion with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, about 6 minutes.

3. 3

   Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 minutes.

4. 4

   Divide between 2 plates.

5. 5

   Pat turkey cutlets dry and season with 1/4 teaspoon each of salt and pepper (total).

6. 6

   Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 minutes.

7. 7

   Flip cutlets over and place 1/2 slice prosciutto on each.

8. 8

   Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 minute.

9. 9

   Transfer turkey to plates with spinach.

10. 10

    Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.

* Per serving · 4 servings · Values may vary.

No additional tips available.