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.