Cranberry Turkey Cutlets

Make Ahead and Storage

Keeps in the fridge for up to 3 days. The sauce keeps its colour for 2 days; reheat gently.

Making Cranberry Turkey Cutlets

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Mix the flour with the pepper on a plate. Press the turkey into it, shaking off the excess.

   Mark done

2. Heat half the oil in a large frying pan over medium heat. Pan-fry the cutlets in two batches, 2 minutes a side, until golden, and lift them out. Use the rest of the oil for the second batch.

   Mark done

3. Add the shallot to the pan and cook for 2 minutes. Add the cranberries, orange juice, maple syrup, stock and thyme and simmer for 5 minutes, until the berries burst and the sauce thickens.

   Mark done Start 2 min timer

4. Return the cutlets and any juices to the pan, turn to coat and warm through for 1 minute.

   Mark done Start 1 min timer

Tips for Success

• Use a splash more stock if the sauce reduces too far.
• Do not let the cutlets sit in the sauce for long; the crust softens.
• Mash a few of the berries against the side of the pan for a thicker sauce.

Serving Ideas

Steamed white rice · Steamed green beans · Carrot batons

Ingredient Swaps

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Cranberry Turkey Cutlets FAQ

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.