join me in the kitchen

Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets

n

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.

n
I love the beautiful contrast of the fresh arugula and the dried cranberries.
n
Scoop filling on the bottom end of each cutlet so that you can easily fold over the top portion.
004
Fold over cutlet and secure with a toothpick.
005
Oozing with fresh arugula, cranberries, and cheese!


%d bloggers like this: