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Turkey Schnitzel with Dried Cherry Relish

Prep time 1 hr
Cook time 10 mins


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 eggs
  • 2 cups dry unseasoned bread crumbs
  • 1/2 cup olive oil, divided
  • 1 lemon, halved

Nutrition Information

  • calories 773
  • fat 32 g
  • protein 38 g

How to Make It

  1. 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.