Turkey Cutlets with Cranberry Coulis
This easy turkey cutlets with cranberry coulis recipe is perfect 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 served the pan-fried turkey cutlets with a delicious cranberry coulis that was seasoned with cinnamon, ginger, and cloves. We all enjoyed this easy turkey cutlet recipe and thought it paired well with the coulis, a buttery stuffing, cream cheese mashed potatoes with turkey gravy, bacon Boursin green beans, and dinner rolls.
Turkey Cutlets with Cranberry Coulis
Cranberry Coulis:
- 6 oz fresh cranberries
- ½ cup of sugar
- ¾ cup of water
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp cinnamon
Cutlets:
- 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
- ¼ cup of flour
How to Make Turkey Cutlets with Cranberry Coulis
Make the cranberry coulis by combining the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan over low heat.
Cook the coulis, stirring occasionally, for 20 minutes or until the cranberries all pop.
Blend the mixture with an immersion blender or blender until smooth.
Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, and sage to taste.
Lightly dredge the cutlets in flour.
Cook the turkey cutlets by heating the olive oil in a large 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.
Serve the turkey cutlets with the cranberry coulis on the side for dipping.
Equipment
Ingredients
Cranberry Coulis:
- 6 oz fresh cranberries
- ½ cup of sugar
- ¾ cup of water
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp cinnamon
Cutlets:
- 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
- ¼ cup of flour
Instructions
- Make the cranberry coulis by combining the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan over low heat.
- Cook the coulis, stirring occasionally, for 20 minutes or until the cranberries all pop.
- Blend the mixture with an immersion blender or blender until smooth.
- Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, and sage to taste.
- Lightly dredge the cutlets in flour.
- Cook the turkey cutlets by heating the olive oil in a large 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.
- Serve the turkey cutlets with the cranberry coulis on the side for dipping.
This looks like a great recipe! I’m now gluten free, have you ever tried using almond or coconut flour?