Turkey Cutlets with Brussels Sprouts and Dried Cranberries |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 to 1 1/4 pounds turkey breast cutlets |
all purpose flour |
3 tablespoons olive oil, divided |
1 large shallot, sliced |
8 ounces brussels sprouts, trimmed, quartered through root end |
3/4 cup low-salt chicken broth |
1/4 cup dried sweetened cranberries |
1 tablespoon finely chopped fresh sage |
11/2 teaspoons red wine vinegar |
1 tablespoon butter |
Directions:
1. Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
2. Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.
3. Per serving: 341.7 kcal calories, 38.2 % calories from fat, 14.5 g fat, 3.6 g saturated fat, 102.6 mg cholesterol, 15.2 g carbohydrates, 2.6 g dietary fiber, 6.6 g total sugars, 12.5 g net carbohydrates 37.3 g protein Nutritional analysis provided by Bon Appétit
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