All-American Breakfast Sandwich

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All-American Breakfast Sandwich

Serves: 24


	Ingredients 1 cup flour 2 tsp salt 2 tsp freshly ground black pepper 24 (4 oz) turkey cutlets, thawed 1/2 cup olive oil 3 lbs fresh spinach, washed, dried and trimmed 2 tsp Kosher salt 2 tsp freshly ground black pepper 24 each sandwich-size English muffins, split, toasted, buttered 24 large eggs, fried or scrambled 3 cups cheddar cheese sauce, warm

Method
In bowl, combine flour, salt, and pepper.

Dredge each cutlet in flour mixture, shake off excess, and place in a single layer on sheet pan.

Heat 1/4 cup oil on flat top or in a saute and cook turkey 3 minutes on the first side, flip and cook 2-3 minutes on the second side or until cooked through to an internal temperature of 170 degrees F. Remove from heat and keep warm.

In clean saute pan, cook spinach gently in remaining oil until just wilted. Season with Kosher salt and pepper and keep warm (1 quart yield).

For one serving: Top bottom of split muffin with 1/3 cup (1-1/2 oz) sautéed spinach, 1 turkey cutlet, 1 fried or scrambled egg, and 1/4 cup warm Cheddar cheese sauce. Place top of muffin on a slant on top of sandwich.

Serve each sandwich accompanied by a fruit salad.

Recipe Courtesy of The National Turkey Federation.