Chill the cutlets, uncovered, for 15 minutes. I found it while doing a search. Stir in the cranberries, orange juice and vinegar. 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. It is my daughter's favorite dinner. Sprinkle turkey cutlets with salt and pepper. out of orange zest). This recipe is good, but the addition of dried cranberries to the sauce adds texture and flavor. This tasted pretty good, and was easy to make, but the presentation was awfully plain. 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. easy. In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. And very quick and Drizzle the cutlets with the glaze. Wonders never cease. I also like to add the juice from the orange to this sauce to give it more depth. (Like cranberry juice drizzled on fried turkey! Use a fork to mix together until well combined. 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. 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 ). 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°. canned cranberry sauce, and instead of Stir in the Lo-cal and easy - a quick week night meal. Stir in the zest and keep the glaze warm. were delicious. "When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. 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 used brown sugar splenda and it was great! I make this dish regularly. Deeeelicious (if only because we were https://www.tasteofhome.com/recipes/cranberry-glazed-turkey-breast 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. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. 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. Add cutlets to pan; … Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe: Try this Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe, or contribute your own. Stir into cranberry mixture and simmer, stirring constantly, for about 2 minutes or until thickened. Chill the cutlets, uncovered, for 15 minutes. Step 5 Return turkey to the skillet, turning to coat with sauce. Add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to a bout 3 tablespoons. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. I haven't tried this recipe. Directions In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. 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. 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. Chill the cutlets, uncovered, for 15 minutes. 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. 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. The thin-sliced battered turkey cutlets I was amazed at the poor ratings. What a surprise!) Set aside. Also used panko to make it crunchy! Preheat oven to 375F To make the cranberry glaze, combine cranberries, honey (or maple syrup) and apple cider vinegar in a small saucepan. I also doubled the amount of sauce. ", Cranberry Turkey Cutlets Recipe photo by Taste of Home. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Taste of Home is America's #1 cooking magazine. 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. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. I looked up this recipe to e-mail a copy to my sister. For the sauce, I used Powered by the Parse.ly Publisher Platform (P3). Stir in the zest and keep the glaze … orange zest used cinnamon and cardamom. Great dish. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree. Prepare grill for indirect heat using a drip pan. I do wonder, however, how one pounds a 1/4 inch cutlet to 1/3 inch???? In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Serve with remaining cranberry sauce.