Seared Turkey Cutlets with Cranberry—Caramelized Onion Salsa |
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Prep Time: 2 Minutes Cook Time: 12 Minutes |
Ready In: 14 Minutes Servings: 2 |
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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. 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) |
Directions:
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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