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Turkey Cutlets with Cranberry Sauce
with green beans

Active: 30 min Total: 30 min

Just for fun we wanted to throw these Thanksgiving-inspired flavors together at a completely unexpected time of year. There's something about turkey and cranberries that seem a little mischievous (in a good way!) when the holidays are still months away.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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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.

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Make

  1. Heat a wok over medium-high heat for green beans. 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 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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (87)
Gluten-free (5)
Paleo (8)
Vegetarian (11)

28 reviews

So simple and delicious!

By: Kelsey
Posted: Dec 27, 2017
Diet: Gluten-free
0 Helpful

Interesting but good sandwich! Probably couldn't eat it often, but flavors worked well.

By: Elissa
Posted: Dec 23, 2017
Diet: Original
0 Helpful

Made the regular version for myself and loved it. Hubby had the veggie version with raspberry jam instead of cranberry sauce and said it was just ok.

By: Rita
Posted: Oct 30, 2017
Diet: Original
0 Helpful

Don't usually like mushrooms, but I liked the cooking method for the sandwiches

By: Dalia
Posted: Oct 18, 2017
Diet: Vegetarian
0 Helpful

One of my favorite recipes on here.

By: Julie
Posted: Oct 11, 2017
Diet: Original
0 Helpful

Also great with other seasonal jams - blueberry in the summer!

By: Leah
Posted: Sep 10, 2017
Diet: Original
0 Helpful