Heat oil in a 12 inch heavy skillet over medium heat until it shimmers. Cook onion with 1/4 tsp salt and 1/8 tsp pepper, stirring occasionally, until golden, about 6 mins. Add spinach and cook, stirring occasionally, until tender and liquid spinach releases has evaporated, about 4 mins. Divide between two plates.
Pat turkey cutlets dry and season with 1/4 tsp each of salt & pepper. Heat butter in skillet over medium heat until foam subsides, then sear turkey until pale golden, 1 to 3 mins. Flip cutlets over and place 1/2 slice prosciutto on each. Top with cheese, then cover and cook until cheese is melted and turkey is just cooked through, about 1 min. Transfer turkey to plates with spinach.
Add Marsala to skillet and boil, scraping up any brown bits, until reduced by half, then spoon over turkey and spinach.
Originally Submitted
7/26/2010
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