Cranberry-Orange Turkey Cutlets

Prep: 5 minutes; Cook: 20 minutes. If you can't find turkey cutlets, you can use turkey tenderloin. Cut the tenderloin into slices, and pound to a 1/4-inch thickness.

Yield: 4 servings (serving size: 3 ounces turkey cutlets and 1/4 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 14%
  • Fat: 4.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 29.5g
  • Carbohydrate: 27.4g
  • Fiber: 0.6g
  • Cholesterol: 70mg
  • Iron: 2mg
  • Sodium: 581mg
  • Calcium: 25mg


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound turkey cutlets
  • 1 tablespoon olive oil, divided
  • 1/4 cup finely chopped onion
  • 2/3 cup orange juice
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/2 cup cranberry-orange crushed fruit (such as Ocean Spray)


  1. Combine first 4 ingredients in a shallow dish. Dredge turkey cutlets in flour mixture.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of turkey cutlets, and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; keep warm. Repeat process with remaining 1 1/2 teaspoons oil and turkey cutlets.
  3. Add onion to pan, and cook over medium heat 1 minute. Add juice and broth; stir, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and cook 6 to 7 minutes or until slightly thickened. Add cranberry-orange crushed fruit, and cook 1 minute or until thoroughly heated. Spoon sauce over cutlets.
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