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Week of 10/15/18

Turkey Cutlets with Cranberry Sauce
and green beans

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Turkey Cutlets with Cranberry Sauce
Bring on the flavors of fall with these sweet and savory turkey cutlets. This recipe was a hit with our community when it was first featured in 2017.
Tags
Low Calorie, Quick and Easy
Proteins
Chicken, non-ground, Turkey
Cuisines
American
Save recipe
88

Ingredients

Metric
Servings:
4
Turkey Cutlets with Cranberry Sauce:
  • 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
Lemony Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 2 tsp
  • Oil, olive - 2 tsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp

Prep

  1. Green beans - Trim green beans. (Can be done up to 5 days ahead)
  2. 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)
  3. Make cranberry sauce - Combine cranberries, stock, honey, and lemon juice (portion for turkey).

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Make

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve turkey with sauce spooned over top and green beans on the side. Enjoy!

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