Gluten Free Turkey Florentine

This is a nice recipe that I adapted to be gluten free and I cut out a LOT of the fat from the original recipe (it called for 1.5 cups of cream). The cutlets come out crisp and delicious, and the sauce is rich and creamy. This recipe serves 2 adults, but can be easily adapted to serve more.


Gluten Free Lower Fat Turkey Florentine
By Margaret Sanford

2 large turkey cutlets
1/2 pkg. frozen chopped thawed spinach
1 egg, beaten
1/2 cup half and half
1tbsp butter 1 tbsp. olive oil
1 shallot chopped
1 clove garlic, minced
Nutmeg, salt & pepper
1/3 cup gluten free chicken broth with 1 tsp cornstarch whisked in
1/2 cup rice flour
1/2 cup corn flour
1 tbsp dried basil
1 tbsp oregano
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp ground cayenne
1/2- c. grated Italian cheese (I use "quattro fromaggio" from Trader Joes)

Combine in large flat bowl flours, salt, pepper and spices (except nutmeg). Dredge cutlets in egg, dip in flour mixture. Really press it onto the turkey to thoroughly coat.

In a pan heat butter and olive oil on medium high heat. Brown 'breaded' cutlets in butter/olive oil mixture about 4-5 minutes on each side until crispy and light brown. Set aside to drain on paper towels. Saute garlic and shallot in same pan until shallot is slightly brown around the edges, then add spinach. Heat through. Add the cream and chicken broth/cornstarch mixture and about 10 scrapes of fresh nutmeg with microplane to spinach mixture; season with salt and pepper. Cook until sauce thickens slightly. ( about 5 minutes)

Place cutlets in 9 x 13 inch baking dish in a single layer. Spoon spinach mixture over top. Sprinkle with grated cheese. Place under preheated broiler for 5 minutes until cheese browns slightly on top and the sauce bubbles.