Turkey Cutlets With Brussels Sprouts and Dried Cranberries

By ASurek

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
• • 1 1/2 teaspoons red wine vinegar
• • 1 tablespoon butter

Preparation

Step 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.
• 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.