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:
- 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.
- 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.
Serve the turkey cutlets with the cranberry coulis on the side for dipping.
Click here for a printable version of this recipe – For the Love of Cooking.net