Turkey Cutlets with Brussels Sprouts and Dried Cranberries

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Ooh this was good! I admit I was perturbed by the appearance of the cutlets (what is a cutlet?) - they seemed to be a mass of meat which I assumed would separate into little pieces - it was instead two giant pieces I could have sewn together to wear as a vest. Anyway though, this is well worth making. I used golden raisins instead of dried cranberries and it was just fine that way as well.

1 to 1 1/4 lb turkey breast cutlets
all purpose flour
3 tbsp olive oil, divided
1 large shallot, sliced
8 ounces brussels sprouts, trimmed, quartered through root end (this just means cut them in long quarters rather than through the middle)
3/4 cup low sodium chicken broth (pff low sodium, whatever)
1/4 cup dried sweetened cranberries (or golden raisins)
1 tbsp finely chopped fresh sage (dried is fine - about 1 tsp or so if it's the kind of fluffy stuff, but if it's the powdery sage use a finer hand to dash it in)
1 1/2 tsp red wine vinegar
1 tbsp butter

Sprinkle cutlets with salt and freshly ground pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tbsp olive oil in a heavy large skillet over medium-high heat. Add cutlets to skillet and saute until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.

Add remaining 1 tbsp 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 tinder, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and paper. Spoon brussels sprout mixture over turkey cutlets and serve.

Comments

  1. LeighOctober 21, 2012 at 9:50 AM

    You could have worn the two giant meat pieces as a vest?? I was just reading this hahahaha eew

    ReplyDelete

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