Pound the turkey cutlets to a quarter-inch thick and season with salt and pepper.
Spoon a tablespoon of cheese in the center of each cutlet and top with the spinach. Fold the cutlets in half and close them with a toothpick.
In a large skillet, heat the EVOO over medium-high heat. Add the cutlets and cook until browned, about 2 minutes per side.
Add the tomatoes with their juice and the fennel seeds, and bring to a boil. Lower the heat, cover and simmer until the turkey is cooked through, about 10 minutes.