Recipes

Turkey Spinach Salad & Turkey Parm Sandwich

Get dinner on the table in a snap with our tender juicy Turkey Cutlet.  Made with Canadian turkey breast our cutlets are a great chopped in a salad and served  whole on a sandwich.


  • 1 box (600 g)
  • 2/3 cup (150 mL)
    Mastro® Extra Virgin Olive Oil
  • 1/3 cup (75 mL)
    lemon juice
  • 1 tsp (5 mL)
    salt
  • 1 tsp (5 mL)
    freshly ground pepper
  • 4 cups (500 mL)
    fresh baby spinach, washed & dried
  • 10
    cherry tomatoes, halved
  • 2 tbsp (30 mL)
    crumbled goat cheese
  • 1
    ciabatta bun, sliced in half
  • 4 tbsp (60 mL)
    prepared marinara sauce
  • 4 tbsp (60 mL)
    mozzarella cheese, shredded
  • parmesan cheese, grated
  • fresh basil, chopped (garnish optional)
  1. Cook Lilydale® Turkey Cutlets according to package directions.
  2. To make the salad dressing: in a bowl, combine Mastro® Extra Virgin Olive Oil, lemon juice, salt and pepper. Stir and set aside.
  3. In a salad bowl, place baby spinach and cherry tomatoes. Sprinkle with goat cheese and drizzle with salad dressing.
  4. Once Lilydale® Turkey Cutlets are cooked and warm to handle, slice 3 cutlets into bite size pieces. Place bite size turkey cutlet pieces on top of salad and set aside.
  5. Pre-heat oven to 425°C.
  6. Place the sliced ciabatta bun with cut side up on baking sheet and top with cooked Lilydale® Turkey Cutlets, half of the marinara sauce and half of the mozzarella cheese. Repeat with other sandwich ingredients.
  7. Place buns with turkey in oven for 5 to 10 minutes till mozzarella cheese is fully melted. Top with Parmesan cheese and garnish with fresh basil. Serve with Turkey Spinach Salad.

Recipe Overview

SERVES: 2

PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes



Products in this Recipe