Turkey cutlets with cranberry-pear chutney
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Fat free chicken broth
¼ cup(s)
Packed light brown sugar
3 Tbsp
Apple cider vinegar
3 Tbsp
Orange juice
2 Tbsp
Ground cinnamon
¼ tsp
Ground ginger
¼ tsp
Ground cloves
1 pinch(es)
Uncooked turkey breast cutlets
20 oz, 4 (5-ounce) cutlets
Table salt
½ tsp
Black pepper
¼ tsp, coarsely ground
Canola oil
1 tsp
Pear
1 medium, ripe, peeled and chopped
Fresh cranberries
1 cup(s), whole, or frozen
Instructions
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
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