Turkey Cutlets with Cranberry Compote

Turkey Cutlets with Cranberry Compote requires around 40 minutes from start to finish. One portion of this dish contains approximately 30g of protein, 3g of fat, and a total of 255 calories. This dairy free recipe serves 6 and costs $1.74 per serving. Not a lot of people made this recipe, and 7 would say it hit the spot. This recipe from Eating Well requires orange zest, balsamic vinegar, turkey cutlets, and cranberries. It works well as a main course. Overall, this recipe earns a not so tremendous spoonacular score of 29%. Users who liked this recipe also liked Cranberry Turkey Cutlets, Cranberry-Orange Turkey Cutlets, and Cranberry Turkey Cutlets With Fresh Chavrie.

Servings: 6

Preparation duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.

 

Step by step:

1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat.

2. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes.

3. Add grated apples and cook for 1 minute more.

4. Remove from the heat and set aside.

5. Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.

6. Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat.

7. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side.

8. Transfer to a platter and keep warm.

9. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.

Nutrition Information:

covered percent of daily need