Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 6 turkey cutlets (1/2-inch thick and 4 ounces each ). Stir in the cranberries, orange juice and vinegar. I was amazed at the poor ratings. The thin-sliced battered turkey cutlets Wonders never cease. Lo-cal and easy - a quick week night meal. Deeeelicious (if only because we were I used brown sugar splenda and it was great! were delicious. I make this dish regularly. Serve with remaining cranberry sauce. In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Set aside. Powered by the Parse.ly Publisher Platform (P3). For some reason I expected more flair, if I did it again I'd just use canned cranberry sauce instead of juice, making a hot cranberry sauce, giving it more eye-appeal. easy. Directions In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Also used panko to make it crunchy! Use a fork to mix together until well combined. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree. "When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. Preheat oven to 375F To make the cranberry glaze, combine cranberries, honey (or maple syrup) and apple cider vinegar in a small saucepan. Transfer the cutlets to paper towels, let them drain, and divide them between plates. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I also doubled the amount of sauce. For the sauce, I used Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. I looked up this recipe to e-mail a copy to my sister. Stir in the zest and keep the glaze … It is my daughter's favorite dinner. This tasted pretty good, and was easy to make, but the presentation was awfully plain. Reduce heat to low, cover with a tight-fitting lid and simmer for 12 to 14 minutes or until turkey is no longer pink inside. Prepare grill for indirect heat using a drip pan. While the cutlets are chilling, to make the glaze, in a small saucepan boil the cranberry juice until is reduced to about 1/2 cup. While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 … This recipe was Copyrighted in 1998 by the United States Personal Chef Association. I do wonder, however, how one pounds a 1/4 inch cutlet to 1/3 inch???? Add cutlets to pan; … Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. 1 cup fine dry bread crumbs seasoned with pepper, four 1/4-inch-thick turkey cutlets (about 3/4 pound), pounded to 1/3-inch thickness between sheets of plastic wrap. Taste of Home is America's #1 cooking magazine. Chill the cutlets, uncovered, for 15 minutes. Bring to a boil over high heat, then turn the heat down to medium and simmer for about 5 minutes, until the cranberries pop and become very soft, and the liquids start to thicken. I haven't tried this recipe. Step 5 Return turkey to the skillet, turning to coat with sauce. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe: Try this Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe, or contribute your own. Sprinkle turkey cutlets with salt and pepper. Stir into cranberry mixture and simmer, stirring constantly, for about 2 minutes or until thickened. (Like cranberry juice drizzled on fried turkey! Drizzle the cutlets with the glaze. I found it while doing a search. orange zest used cinnamon and cardamom. Great dish. out of orange zest). Chill the cutlets, uncovered, for 15 minutes. https://www.tasteofhome.com/recipes/cranberry-glazed-turkey-breast What a surprise!) While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). I also like to add the juice from the orange to this sauce to give it more depth. Stir in the zest and keep the glaze warm. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. canned cranberry sauce, and instead of Chill the cutlets, uncovered, for 15 minutes. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to a bout 3 tablespoons. And very quick and This recipe is good, but the addition of dried cranberries to the sauce adds texture and flavor. In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. ", Cranberry Turkey Cutlets Recipe photo by Taste of Home.