Arugula, Cranberry, and Goat Cheese Stuffed Turkey Cutlets

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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.

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I love the beautiful contrast of the fresh arugula and the dried cranberries.

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Scoop filling on the bottom end of each cutlet so that you can easily fold over the top portion.

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Fold over cutlet and secure with a toothpick.

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Oozing with fresh arugula, cranberries, and cheese!

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10 Responses

  1. Fantastic combination of flavors in this dish! Perfect for a cool autumn evening.

  2. that looks incredibly tasty!! perfect fall meal 🙂

  3. […] you’re getting in the mood for Thanksgiving, you’ll love the recipe for Arugula, Cranberry and Goat Cheese Stuffed Turkey Cutlets over at Kitchenbelle. What a great, mouth-watering […]

  4. ps- i passed along an award to you 🙂

  5. Lauren–Agreed!
    Dishin–Thanks for linking back!
    Shannon–You are soo sweet! Thank you!!!

  6. The pictures of your dish are wonderful! It looks great, and I agree it is a perfect fall meal. Any tips on taking good photos?

  7. We made this last night and it was soo good!!

  8. Give Love–Day light is always best when it comes to getting a good shot!
    Keri–I am so glad you liked it!!

  9. Just made this- thanks for the great idea!!!

  10. Great post – Just subscriped to your RSS feed.. Thanks|This is my first time I have visited this site. I found a lot of interesting information in your blog. From the tons of comments on your articles, I guess I am not the only one! keep up the impressive work.

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