Turkey Cutlets with Cranberry Coulis
Servings 4
Equipment
- Small Saucepan
- Immersion Blender or Blender
- Large skillet
Ingredients
Cranberry Coulis:
- 6 oz fresh cranberries
- ½ cup of sugar
- ¾ cup of water
- ½ tsp ginger
- ¼ tsp cloves
- ¼ tsp cinnamon
Cutlets:
- 1 tbsp olive oil more if needed
- 6 turkey cutlets
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- Sage to taste
- ¼ cup of flour
Instructions
- Make the cranberry coulis by combining the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan over low heat.
- Cook the coulis, stirring occasionally, for 20 minutes or until the cranberries all pop.
- Blend the mixture with an immersion blender or blender until smooth.
- Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, and sage to taste.
- Lightly dredge the cutlets in flour.
- Cook the turkey cutlets by heating the olive oil in a large skillet over medium-high heat. Once the pan is hot, add the cutlets, and cook for 2-3 minutes.
- Flip the turkey cutlets and cook for 1-2 minutes or until golden brown.
- Serve the turkey cutlets with the cranberry coulis on the side for dipping.