Turkey Cutlets with Cranberry Coulis

This recipe is great for those who aren’t in the mood to roast a huge turkey for Thanksgiving but still want to get their turkey/cranberry fix. I simply seasoned the turkey cutlets then lightly floured them before cooking them with a bit of olive oil. I served the turkey cutlets with a delicious cranberry coulis that was seasoned with cinnamon, ginger, and cloves. The flavor combination was fantastic and the meal couldn’t have been more simple. My son, who isn’t a huge meat eater, gobbled up every last bite of his turkey… gotta love that!

Turkey Cutlets with Cranberry Coulis:

Ingredients:

1 tbsp olive oil (more if needed)
6 turkey cutlets
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Sage, to taste
1/4 cup of flour

How to Make Turkey Cutlets with Cranberry Coulis

Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, sage, to taste. Lightly dredge the cutlets in flour. Heat the olive oil in a skillet over medium-high heat. Once the pan is hot, add the cutlets, and cook for 2-3 minutes. Flip the turkey cutlets and cook for 1-2 minutes or until golden brown.

Cranberry Coulis:

6 oz fresh cranberries
1/2 cup of sugar
3/4 cup of water
1/2 tsp ginger
1/4 tsp cloves
1/4 tsp cinnamon

Combine the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan. Cook over low heat for 20 minutes or until the cranberries all pop. Blend the mixture with an immersion blender until smooth.