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Turkey Cutlets

Turkey Cutlets


For some time, I cook an “alternative turkey” for the Thanksgiving feast. Instead of a tremendous bird, which looks gorgeous, of course, but is kind of old fashioned and time consuming to cook, I make a stuffed turkey roll or turkey cutlets. These new Thanksgiving dishes are healthy, taste great, look elegant, and much easier to prepare. A simple quick sauce really makes the dish to look upscale.

For the sauce, I used the most affordable dried cranberries, available year around, but any sweet-and-sour dried fruits or a mixture of them will work as well: dried cherries, currants, or/and apricots.

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The cutlets are dredged in flour and then quickly pan fried. This helps turkey breast to keep the moisture, and the light sauce makes them even juicier. Optionally, to achieve a more complicated taste, I like to add herbs or spices into the flour. Paprika, chili powder, finely chopped rosemary needles – they are all very appropriate for this recipe. A combination of rosemary and cranberries creates very festive aroma. In my opinion,

(I know, I know – the pictures are so-so. Got a new flash for my camera last year, and those were my first steps, my first practice shots)

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Turkey Cutlets


4-6 servings


  • 4-6 pieces of turkey fillet (breast, thighs)
  • ½ cup flour (approximately)
  • ¼ tsp chili powder (optional) or
  • ½ tsp finely chopped rosemary needles
  • ¼ tsp smoked paprika (optional) or
  • ½ tsp chopped thyme leaves
  • Salt
  • Ground black pepper
  • 2 tbsp butter
  • 1 tablespoon olive oil (or other oil)
  • ½ cup dried cranberries (or other sweet and sour dried fruit, cherry, apricots)
  • ½ cup white wine




Slightly beat the cutlets with a flat side of a meat pounder, rolling pin or a bottom of a small saucepan, so the cutlets have the same thickness, about 1/4”. Season them with salt and black pepper.

Place flour in a dip dish (ex., pie dish). Stir in spices or herbs, if using. Dredge the cutlets with flour on both sides, shake off excess. Keep them on a tray or platter.

In a pan heat 1 tablespoon butter and olive oil. Add the cutlets and cook them over medium heat until golden brown (about 2-3 minutes), turn over, add cranberries and continue cooking for 2-3 minutes. Transfer the cutlets onto a serving platter.

For the sauce, add wine to the cranberries, swivel the pan. Add 1 tbsp butter, wine and cook for 1-2 minutes. Spoon the sauce over the cutlets.

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Cook with pleasure!


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