Turkey cutlets with cranberry-nut topping
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You’ll need an ovenproof skillet for this recipe. If your skillet has a non-ovenproof handle, simply wrap the handle with a tight double layer of aluminum foil. While cast-iron pans are useful, they're not suitable for placing under the high heat of a broiler. Serve the cutlets with a mixed green salad or a pan of sautéed garlicky greens. They're also super tasty served with roasted potatoes tossed with chopped fresh herbs. We recommend parsley but almost any fresh herb you have on hand will do.
Ingredients
Uncooked boneless skinless turkey breast
1 pound(s)
Table salt
½ tsp
Black pepper
¼ tsp
Olive oil
1 tsp
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
¼ cup(s)
Dried cranberries
2 Tbsp
Dried plain breadcrumbs
2 Tbsp
Orange zest
1 tsp
Manchego cheese
1 oz
Instructions
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 1⁄4 of cheese. Place the skillet on the oven rack and broil 4 inches from the heat until the cheese is lightly browned, 1–2 minutes.
4
Serving size: 1 cutlet
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