This recipe is great for those who are 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
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 a 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