ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Turkey Cutlets with Cranberry—Caramelized Onion Salsa

Oxmoor House
Prep time 2 mins
Cook time 12 mins
Yield 2 servings (serving size: 2 turkey cutlets and about 1/2 cup salsa)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.

  3. Serve with: Roasted Brussels Sprouts à l'Orange

Cooking Light Fresh Food Fast Weeknight Meals