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Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets


This is another delicious and easy weeknight meal.  I made it up in my head on my way home from work based on ingredients I knew we had on hand.  The panko crumbs make the cutlets very crispy, though you could certainly substitute any type of bread crumbs.  The filling is a delicious little surprise!  I think this is a perfect fall meal.  I served with roasted maple and olive oil acorn squash.

Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets:

  • 1-2 tablespoons olive oil
  • 2 cups fresh arugula
  • 1 leek, rinsed clean and finely chopped
  • 2 cloves garlic, minced
  • coarse salt and pepper, to taste
  • 1 1/4 cups panko bread crumbs, seasoned to taste with coarse salt and pepper
  • 3 teaspoons of mango chutney (I use Major Gray’s)
  • 2 teaspoons honey mustard (or Dijon mustard)
  • 4 turkey cutlets, rinsed and dried with a paper towel
  • 1/4 cup dried cranberries, roughly chopped
  • 1/2 cup crumbled goat cheese
  • 2 tablespoons grated mozzarella cheese

Preheat oven to 400 F.

Heat olive oil in a sauce pan over low heat.  Add leek and cook until tender.  Add garlic and cook until soft.  Add arugula.  Add salt and pepper and use a spatula to move arugula around the pan.  Cook until just wilted and then add chopped dried cranberries, goat cheese and mozzarella.

On a baking sheet place a piece of parchment paper or aluminum foil.

In one small shallow bowl combine mustard and chutney.  Mix with a small spoon until combined.   Pour breadcrumbs into a second small shallow bowl.  Dip cutlets, one at a time, into chutney mixture.   Then pat breadcrumbs onto one side of the cutlet.  Place on cookie sheet and scoop 1-2 tablespoons of the arugula filling onto one side of the cutlet.  Fold top portion of cutlet onto filling and secure with a toothpick.  Repeat for remaining cutlets.

Bake for 20-30 minutes or until turkey is done and juices run clear.  Garnish with dried cranberry pieces and goat cheese crumbles.

I love the beautiful contrast of the fresh arugula and the dried cranberries.
Scoop filling on the bottom end of each cutlet so that you can easily fold over the top portion.
Fold over cutlet and secure with a toothpick.
Oozing with fresh arugula, cranberries, and cheese!

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