Turkey cutlets with cranberry-pear chutney

SmartPoints® value per serving
Total Time
25 min
10 min
15 min
Don't just make turkey for Thanksgiving. This simple stove-top recipe can be enjoyed all year long – just make sure you stash a few bags of fresh cranberries in your freezer. The cranberry-pear chutney is simmered until nice and thick, and is wonderful with grilled chicken, roasted pork, or as a sandwich spread. When it's not pear season, swap in an apple instead. Serve with sautéed green beans for a vibrant, jewel-toned meal.


Fat free chicken broth

¼ cup(s)

Packed light brown sugar

3 Tbsp

Apple cider vinegar

3 Tbsp

Fresh orange juice

2 Tbsp

Ground cinnamon

¼ tsp

Ground ginger

¼ tsp

Ground cloves

1 pinch

Uncooked turkey breast cutlets

20 oz, 4 (5-ounce) cutlets

Table salt

½ tsp

Black pepper

¼ tsp, coarsely ground

Canola oil

1 tsp


1 medium, ripe, peeled and chopped

Fresh cranberries

1 cup(s), or frozen


  1. Whisk together broth, brown sugar, vinegar, orange juice, cinnamon, ginger, and cloves in small bowl; set aside.
  2. Sprinkle cutlets with salt and pepper. Heat oil in large skillet over medium-high heat. Add cutlets and cook until cooked through, about 3 minutes on each side. Transfer to plate and keep warm.
  3. Add pear, cranberries, and broth mixture to same skillet; bring to boil. Simmer, uncovered, until berries begin to pop and chutney thickens, about 5 minutes. Serve chutney with cutlets.
  4. Serving size: 1 turkey cutlet and about 1⁄2 cup chutney