Currently Empty: R0,00
Turkey Cutlets with Brussels Sprouts and Dried Cranberries
Turkey Cutlets with Brussels Sprouts and Dried Cranberries
A delicious Turkey recipe to impress the dinner guests.
Ingredients
- 1 to 1 1/4 pounds turkey breast cutlets
- al-purpose flour
- 3 tbsp evoo divided (plus additional, if necessary)
- 1/2 medium red onion thinly sliced (or one large shallot, thinly sliced)
- 8 oz brussels sprouts trimmed, quartered through root end if large, halved if small
- 3/4 cup chicken broth
- 1/4 cup dried sweetened cranberries
- 2 tbsp fresh sage finely chopped
- 11/2 tsp cider vinegar the recipe called for red wine vinegar but we were out
- 1 tbsp butter
Instructions
- Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tbsp evoo in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Add a little more evoo if the pan starts to look dry when you flip the cutlets. Transfer turkey to platter and tent with foil to keep warm.
- Add remaining 1 tbsp evoo to same skillet. Add onions and stir until beginning to soften and turn brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage. Cover and cook until brussels sprouts are crisp-tender, stirring occasionally (or just firmly shaking the pan), about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper.
- Spoon brussels sprouts mixture over turkey cutlets and serve.
Tried this recipe?Let us know how it was!