Chicken-Fried Turkey Breast With Cranberry Mustard Dipping Sauce
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
63
Spice
45
Sweetness
48
Sourness
34
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes
3
Stir in the mustard and remove from the heat
4
Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency
5
Season with salt if needed
6
Combine the breadcrumbs, cheese and cornmeal in a shallow dish
7
Sprinkle each cutlet with salt and pepper on both sides
8
Coat each cutlet with sour cream and press into the breadcrumb mixture
9
Place on a baking sheet fitted with a wire rack
10
Heat the coconut oil in a cast-iron skillet set over medium heat
11
In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes
12
Flip and cook until cooked through and golden brown, another 3 minutes
13
Add more oil as needed and repeat for the remaining batches
14
Serve with the cranberry mustard dipping sauce