Turkey Cutlets With Brussels Sprouts And Dried Cranberries
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
570 g
Turkey Breast Cutlets3 tbsps
Olive Oil (divided)1 large
Shallot (sliced)1 tbsp
Sage (finely chopped fresh)11 tsps
Red Wine Vinegar1 tbsp
ButterDirections:
1
Sprinkle cutlets with salt and freshly ground black pepper
2
Sprinkle cutlets with flour, shaking off any excess
3
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat
4
Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side
5
Transfer to platter; tent with foil to keep warm
6
Add remaining 1 tablespoon olive oil to same skillet
7
Add shallot; stir until beginning to brown, about 1 minute
8
Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes
9
Stir in vinegar
10
Add butter; stir until melted
11
Season to taste with salt and pepper
12
Spoon brussels sprout mixture over turkey cutlets and serve
13
Sprinkle cutlets with salt and freshly ground black pepper
14
Sprinkle cutlets with flour, shaking off any excess
15
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat
16
Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side
17
Transfer to platter; tent with foil to keep warm
18
Add remaining 1 tablespoon olive oil to same skillet
19
Add shallot; stir until beginning to brown, about 1 minute
20
Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes
21
Stir in vinegar
22
Add butter; stir until melted
23
Season to taste with salt and pepper
24
Spoon brussels sprout mixture over turkey cutlets and serve