Pan seared turkey cutlets recipe served with cherry relish and sweet potato puffs.
8 ounces dried tart cherries
1 cup boiling water
9 tablespoons unsalted butter, divided
1 medium red onion, finely chopped
2 tablespoons sherry vinegar
1 tablespoon firmly packed brown sugar
1 teaspoon ground black pepper
4 turkey breast cutlets (about 4 ounces each)
1/4 teaspoon kosher salt
1 cup Ultragrain® All Purpose Flour
2 cups dry unseasoned bread crumbs
1/2 cup olive oil, divided
1 lemon, halved
How to Make It
Soak cherries in boiling water for 30 minutes. Drain, reserving liquid; finely chop cherries. Melt 1 tablespoon butter in small saucepan over medium-high heat. Add onion; cook 5 minutes or until softened. Add chopped cherries, vinegar, sugar, pepper and reserved liquid to saucepan. Cook 2 minutes; remove from heat and set aside. Sprinkle turkey with salt; set aside. Place flour, eggs and breadcrumbs in separate shallow dishes. Dredge turkey in flour, then into egg and then into breadcrumbs, shaking off excess. Heat 4 tablespoons butter and half of oil in large skillet over medium-high heat. Add 2 turkey cutlets; cook 3 minutes or until golden brown, turning once. Drain on paper towels; repeat with remaining butter, oil and turkey. Place turkey on serving plates. Top with cherry relish and a squeeze of lemon juice. Serve with ALEXIA® CRISPY BITE-SIZE SWEET POTATO PUFFS, prepared according to package directions.
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