Seared Turkey Cutlets with Cranberry—Caramelized Onion 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.

Yield: 2 servings (serving size: 2 turkey cutlets and about 1/2 cup salsa)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 249
  • Calories from fat: 0.0%
  • Fat: 7.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.6g
  • Protein: 23.8g
  • Carbohydrate: 22g
  • Fiber: 2.1g
  • Cholesterol: 63mg
  • Iron: 1mg
  • Sodium: 494mg
  • Calcium: 32mg

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)

Preparation

  1. 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. 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
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