Turkey Cutlets with Orzo-Spinach Salad and Butter-Braised Squash

Ingredients

• 1 pkg (16 oz.) Turkey Cutlets
• 2/3 cup all-purpose flour
• Salt and pepper to taste
• 2 tbsp. Olive Oil (for Cooking)
• 1/2 package Orzo pasta, cooked al dente and drained
• 4 tbsp. olive oil
• 2 large mushrooms (2 cups) sliced
• 9 oz. spinach
• 1 cup grape tomatoes, halved
• 2 cloves garlic, minced
• 1 tbsp. red wine vinegar
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, cored, seeded and cut in strips
• 2 tbsp. butter
• 2 tbsp. extra virgin olive oil