Turkey Cutlets with Cranberry Sauce
and green beans
- Turkey breasts, boneless and skinless - 1 1/2 lbs, halved (sub chicken breasts)
- Cranberries, dried - 1/2 cup
- Stock, any type - 3/4 cup
- Honey - 2 tsp
- Lemon juice - 2 tsp
- Oil, cooking - 1 Tbsp
- Arrowroot powder - 2 tsp
- Water - 2 Tbsp
- Lemon zest - 1/2 tsp
- Green beans - 1 lb, trimmed
- Oil, cooking - 2 tsp
- Oil, olive - 2 tsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Green beans - Trim green beans. (Can be done up to 5 days ahead)
- Turkey - Halve turkey and thin out with a tenderizer so it’s about 1/4” / 0.6 cm thick. Season with some salt and pepper. (Can be done 1 day ahead)
- Make cranberry sauce - Combine cranberries, stock, honey, and lemon juice (portion for turkey).
- Heat a wok for green beans over medium-high heat. Add cooking oil (portion for the green beans) and then green beans to heated oil. Saute for 10 to 12 minutes, until until tender and browned in spots. Season with some salt and pepper.
- While green beans are cooking, heat a skillet over medium-high heat. Add cooking oil (portion for the turkey) and then turkey to heated oil. Sear on both sides until golden brown, 3 to 4 minutes. (If the turkey won't easily fit in the pan without overlapping, sear it in batches.) Set turkey aside and cover to keep warm. Return pan to heat.
- Pour cranberry sauce into heated pan and bring to a simmer. Whisk together arrowroot powder and water and add to sauce. Simmer until sauce thickens, 2 to 3 minutes. Taste sauce and season with some salt and / or some more honey.
- Add turkey back into pan and spoon sauce over top. Continue cooking until turkey is cooked all the way through. Season sauce with some salt and pepper. Stir in lemon zest.
- When green beans are finished cooking, whisk together olive oil, lemon juice (portion for the green beans), and mustard. Toss with green beans and season with some salt and pepper.
- Serve turkey with sauce spooned over top and green beans on the side. Enjoy!
A decadent grilled cheese, turkey and it melted in our mouths! Yes we ate the rind on the Brie cut to fit bread. It reminded me of Thanksgiving leftovers with the cranberry. Lemony green beans were amazing! We are eating so many more veggies!0 Helpful
We used wild cranberries picked at our cottage. Amazing sandwich.0 Helpful
What a genius way to make a quick and fancy feeling sandwich. Sourdough was a great suggestion for the bread. The lemon dijon green beans were great too.0 Helpful
Yummmmm...added a bit of arugula to the sandwiches because I had it.0 Helpful
I made this. I got to the grocery to realize they didn’t have cranberry sauce. At that point I was committed so I bought everything else and came home. I searched through the cabinet to find a jar of Dr. Praline Mustard sauce. I made the sandwich exactly as described except that I substituted the mustard sauce for the cranberry sauce. I realize this probably produced a completely different sandwich but it was amazing.1 Helpful
This was outside my comfort zone. But we still tried it. It wars pretty good.0 Helpful