Turkey Cutlets with Mustard Cream Sauce

I bought Turkey cutlets this weekend, but never had a chance to make this dish. I whipped it together tonight in about 20 minutes, in time for Larry to eat before his Planning Commission meeting. Yum! Larry wanted seconds on the spinach. Very easy, and good (how could a mustard cream sauce not be good?). Next time, I will double the amount of spinach (I made half a recipe). I used Kosher turkey cutlets - I think Kosher poultry is far superior.

• Turkey Cutlets with Mustard Cream Sauce (Fine Cooking #55, December 2002/January 2003, p. 98C)