• 2servings
  • 249calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 8 ounces turkey cutlets (about 4 cutlets)

  3. 3/8 teaspoon salt, divided

  4. 1/4 teaspoon freshly ground black pepper, divided

  5. 1 cup prechopped onion

  6. 1/4 cup water

  7. 3 tablespoons sweetened dried cranberries, chopped

  8. 2 tablespoons white balsamic vinegar

  9. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  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


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