Turkey Cutlets with Cranberry Compote

Turkey Cutlets with Cranberry Compote

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From: EatingWell Magazine November/December 1995

A flavorful cranberry-orange compote is a tangy accompaniment to quick-cooking turkey cutlets. Make it a meal: Serve with Glazed Rutabagas & Potatoes and Garlicky Green Beans.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 teaspoons canola oil, divided
  • 1 onion, thinly sliced, (about cup)
  • 2 cups fresh cranberries
  • 1 teaspoon freshly grated orange zest
  • 1 cup orange juice
  • 2 tablespoons sugar
  • 1 teaspoons balsamic vinegar, or 1 teaspoon cider vinegar
  • 1 apple, peeled and shredded (about 1 cup)
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds turkey cutlets, (about 1/4 inch thick)


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  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.
  2. Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.
  3. Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.
  4. Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.

Nutrition information

  • Per serving: 258 calories; 4 g fat(0 g sat); 3 g fiber; 26 g carbohydrates; 30 g protein; 47 mcg folate; 45 mg cholesterol; 13 g sugars; 119 IU vitamin A; 28 mg vitamin C; 16 mg calcium; 2 mg iron; 296 mg sodium; 186 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1/2 starch, 1 fruit, 4 lean meat, 1/2 fat

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