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Week of 11/21/22

Turkey Cutlets with Cranberry Sauce
with green beans

Active: 30 Total: 30
Original GF Paleo Vegetarian
Turkey Cutlets with Cranberry Sauce

If you're making this meal on the day it's scheduled, it is Thanksgiving in the United States, so we're giving an easy meal with holiday-inspired flavors. Make it tonight if you want a festive (but super easy) meal at home or make it with leftovers from the big meal! This dish was last featured in 2020.

Tags
Quick and Easy
Proteins
Turkey
Cuisines
American
Save recipe
22

Ingredients

Metric
Servings:
4
Turkey Cutlets with Cranberry Sauce:
  • Turkey breasts, boneless and skinless - 1 1/2 lbs , halved to thin (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
Lemony Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Water - 1 Tbsp
  • Oil, olive - 2 tsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 1 tsp
  • Lemon zest - 1/2 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 saute pan with lid or a wok over medium-high heat. Add cooking oil (portion for green beans) and then add green beans to heated oil. Saute for 2 minutes to get them started cooking. Add water (portion for green beans) and cover. Steam green beans, covered, until nearly tender, 3 to 4 minutes. Remove cover and saute until water has cooked off and green beans are very tender, 1 to 2 minutes more.

  2. Set green beans aside, covered, to keep warm.

  3. Meanwhile, 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.

  4. Pour cranberry sauce into heated pan and bring to a simmer. Whisk together arrowroot powder and water (portion for turkey / sauce) and add to sauce. Simmer until sauce thickens, 2 to 3 minutes. Taste sauce and season with some salt and / or some more honey.

  5. 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.

  6. Just before serving, toss green beans with olive oil, lemon juice (portion for green beans), mustard, and lemon zest. Season with some salt and pepper.

  7. Serve turkey with sauce over top and green beans on the side. Enjoy!

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