Prep Time
1 Hour
Cook Time
10 Mins

Pan seared turkey cutlets recipe served with cherry relish and sweet potato puffs.

How to Make It

Soak cherries in boiling water for 30 minutes. Drain, reserving liquid; finely chop cherries.
Melt 1 tablespoon butter in small saucepan over medium-high heat. Add onion; cook 5 minutes or until softened. Add chopped cherries, vinegar, sugar, pepper and reserved liquid to saucepan. Cook 2 minutes; remove from heat and set aside.
Sprinkle turkey with salt; set aside. Place flour, eggs and breadcrumbs in separate shallow dishes. Dredge turkey in flour, then into egg and then into breadcrumbs, shaking off excess.
Heat 4 tablespoons butter and half of oil in large skillet over medium-high heat. Add 2 turkey cutlets; cook 3 minutes or until golden brown, turning once. Drain on paper towels; repeat with remaining butter, oil and turkey.
Place turkey on serving plates. Top with cherry relish and a squeeze of lemon juice.
Serve with ALEXIA® CRISPY BITE-SIZE SWEET POTATO PUFFS, prepared according to package directions.

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