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Prep Time
15 Mins
Cook Time
24 Mins
Yield
Makes 4 servings

How to Make It

Step 1

Stir together first 3 ingredients; rub evenly over turkey cutlets.

Step 2

Melt butter with oil in a large skillet over medium-high heat; add cutlets, and cook 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm.

Step 3

Stir raspberry preserves and next 3 ingredients into skillet over medium-high heat, stirring until preserves melt and to loosen particles from bottom of skillet. Cook, stirring occasionally, 14 to 16 minutes or until mixture is reduced by half.

Step 4

Toss salad greens with 1/4 to 1/3 cup warm preserves mixture in a large salad bowl just until greens are thoroughly warmed and lightly coated with preserve mixture. Arrange on salad plates, and top with turkey cutlets.

Step 5

*1/4 cup chicken broth and 1/4 cup fruit juice (such as white grape, orange, or apple) may be substituted.

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