Turkey Cutlets with Cranberry-Nut Topping

Total Time
15 min
5 min
10 min
You’ll need an ovenproof skillet for this recipe: While cast iron is a good, skillets its not suitable for placing under the high heat of a broiler.


uncooked boneless skinless turkey breast

1 pound(s), 4 (1⁄4-pound) cutlets

table salt

½ tsp

black pepper

¼ tsp, freshly ground

olive oil

1 tsp

chopped pecans

¼ cup(s), or walnuts

dried cranberries

2 Tbsp

dried plain breadcrumbs

2 Tbsp, plain variety

orange zest

1 tsp, grated

Weight Watchers Reduced Fat Mexican style blend shredded cheese

2 Tbsp, or manchego cheese


  1. Preheat the broiler. Place an oven rack 4 inches from the heat source.
  2. Sprinkle the turkey with the salt and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Add the turkey cutlets and cook until browned and cooked through, about 3 minutes on each side. Remove skillet from the heat.
  3. Meanwhile, combine the nuts, cranberries, bread crumbs, and orange zest in a small bowl. Sprinkle the mixture evenly over each turkey cutlet, then top each with 1⁄2 tablespoon cheese. Place the skillet on the oven rack and broil 4 inches from the heat until the cheese is lightly browned, 1 – 2 minutes. Yields 1 cutlet per serving.


If your skillet has a non ovenproof handle, simply wrap the handle with a double layer of foil.

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