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Turkey Cutlets with Prosciutto

Prep Time10 minsCook Time30 minsTotal Time40 mins

Turkey cutlets are an inexpensive and quick cooking protein perfect for weeknight meals. These cutlets are rolled with prosciutto and spinach and seared alongside mashed sweet potatoes for a speedy back-to-school dinner. *Gluten Free

 2 medium sweet potato, peeled and chopped
 4 Ontario turkey breast cutlets
 4 slices Gouda or Swiss cheese
 4 slices Prosciutto
 1 cup (250 mL) packed baby spinach
 1 tsp (5 mL) dried sage Salt and pepper
 1 tbsp (15 mL) extra virgin olive oil
 2 tbsp (30 mL) unsalted butter
 1 cup (250 mL) skim milk Fresh sage (optional), for garnish

Preheat oven to 350F (180 °C). Add chopped sweet potato to a large pot of cold water, cover and bring to a boil. Once boiling, cook until tender, about 15 minutes.


Meanwhile, arrange turkey cutlets between plastic wrap. Pound until 1/4-inch (5 mm) thick. Arrange cheese, Prosciutto and spinach down on top of the cutlet. Sprinkle with sage, salt and pepper. Roll up each cutlet and secure with 2 pieces of string. Season the outside of the turkey cutlets with salt and pepper.


Heat oil and 1 tbsp butter in a large non-stick skillet. Sear cutlets on all sides until golden, about 8 minutes. Transfer cutlets to a baking dish and bake for 15 minutes until cooked through. Remove from the oil and tent with foil.


Drain cooked sweet potato and return to pot. Add milk, remaining butter and season with salt and pepper. Mash until desired consistency.


To serve, divide sweet potato between plates. Slice turkey cutlets in half crosswise to show filling and arrange on top of sweet potato. If desired, garnish with fresh sage.

Cook’s Notes:

Serves 4

Ontario veal cutlets can also be used in place of Ontario turkey.