Seared Turkey Cutlets with Cranberry—Caramelized Onion Salsa

Seared Turkey Cutlets with Cranberry—Caramelized Onion Salsa Recipe
Oxmoor House
Don't reserve turkey and cranberries just for the holidays. This meal uses dried cranberries, which you can find year-round. Serve with a buttered baked sweet potato.


2 servings (serving size: 2 turkey cutlets and about 1/2 cup salsa)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 249
Caloriesfromfat 0.0 %
Fat 7.4 g
Satfat 1.4 g
Monofat 4.2 g
Polyfat 1.6 g
Protein 23.8 g
Carbohydrate 22 g
Fiber 2.1 g
Cholesterol 63 mg
Iron 1 mg
Sodium 494 mg
Calcium 32 mg


2 teaspoons olive oil
8 ounces turkey cutlets (about 4 cutlets)
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup prechopped onion
1/4 cup water
3 tablespoons sweetened dried cranberries, chopped
2 tablespoons white balsamic vinegar
Chopped fresh parsley (optional)


1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Divide turkey between 2 plates; keep warm.

2. Add onion to pan. Cook 3 minutes, stirring frequently; add remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 5 minutes or until onion is tender and golden, stirring frequently. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat; stir in parsley, if desired.

Serve with: Roasted Brussels Sprouts à l'Orange

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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