Turkey Cutlets with Brussels Sprouts and Dried Cranberries

By YogiRenee

Ingredients

• Yield: Makes 4 servings
• Active Time: 25 minutes
• Total Time: 25 minutes
• 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
• 11/2 teaspoons red wine vinegar
• 1 tablespoon butter

Details

Servings 4
Adapted from epicurious.com

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 sautntil 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.
Per serving: 341.7 kcal calories, 38.2 % calories from fat, 14.5 g fat, 3.6 g saturated fat, 102.6 mg cholesterol, 15.2 g carbohydrates, 2.6 g dietary fiber, 6.6 g total sugars, 12.5 g net carbohydrates 37.3 g protein
Nutritional analysis provided by Bon Appt