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Rosemary Provolone Stuffed Turkey Cutlets with Sweet Potatoes

  • 4-5 Servings
  • 10 mins Prep Time
  • 25 mins Total Time

Ingredients

  • 1 lb Shady Brook Farms® Thin Sliced Cutlets
  • 5 slices provolone cheese
  • 4 oz goat cheese, at room temperature
  • 1 cup spinach, chopped
  • 2 tbsp dried rosemary
  • 3 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 large sweet potato, diced (about 3 cups)
  • Fresh parsley

Recipe by White Kitchen Red Wine

  • Step 1

    Preheat the air fryer to 375 degrees for 5 minutes.

  • Step 2

    While that preheats, stir together the salt, pepper, garlic powder, and minced garlic. Set aside.

  • Step 3

    Prep the filling by combining half the goat cheese with the chopped spinach and dried rosemary with an electric mixer.

  • Step 4

    Lay out the turkey cutlets and drizzle with ½ the olive oil then season both sides with ½ of the salt, pepper, and garlic mixture seasoning mixture.

  • Step 5

    Add a slice of provolone cheese, cut in half, to each turkey cutlet.

  • Step 6

    Top the cutlets with a tablespoon of the rosemary spinach mixture.

  • Step 7

    Carefully roll each cutlet up and place seam side down in the air fryer.

  • Step 8

    In a separate mixing bowl combine the diced sweet potatoes with the remaining olive oil and salt, pepper, garlic seasoning mixture and toss to combine.

  • Step 9

    Place the sweet potatoes all around the cutlets in the air fryer basket. Keep in mind you may need to do this in batches depending on your air fryer.

  • Step 10

    Air fry for 10-12 minutes until the sweet potatoes are tender and the turkey has reached an internal temperature of 165 degrees.

  • Step 11

    Serve with the remaining goat cheese crumbled on top of the potatoes and enjoy! *NOTE: This can also be cooked on a sheet tray! Follow all directions until step 7 and instead of placing in the air fryer, place on a baking sheet. Add sweet potatoes all around the cutlets and bake at 350 for 10 minutes or until the turkey has reached an internal temperature of 165 degrees.

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