This quick and healthy turkey cutlet recipe delivers a taste of Thanksgiving in just 40 minutes start to finish. Serve with wild rice pilaf and steamed green beans. Source: EatingWell Magazine, November/December 2014

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Finely chop mushrooms and onion in a food processor. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and onion, 1/8 teaspoon salt and 1/4 teaspoon pepper; cook, stirring, until the liquid is mostly evaporated, about 4 minutes. Scrape into a bowl and stir in breadcrumbs and cranberries. Wash and dry the skillet.

  • Cover cutlets with plastic wrap and pound with the smooth side of a meat mallet to about 1/4-inch thickness. Sprinkle one side with poultry seasoning and the remaining 1/4 teaspoon each salt and pepper. Turn the cutlets over and spread about 1/2 cup of the mushroom mixture over each. Roll up, starting from a short side. Tie the rolls closed with kitchen string.

  • Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add rolls, seam-side down, and cook for 2 minutes. Carefully turn. Whisk broth and flour together and add to the pan. Cover, reduce heat to a simmer and cook until an instant-read thermometer inserted into a roll registers 165 degrees F, 10 to 12 minutes.

  • Remove the rolls from the pan and strain the gravy through a fine-mesh sieve, if desired. Stir in butter until melted. Slice the rolls, if desired, and serve with the gravy.


Equipment: Kitchen string

Nutrition Facts

340 calories; 11.5 g total fat; 3 g saturated fat; 53 mg cholesterol; 548 mg sodium. 281 mg potassium; 27.5 g carbohydrates; 3 g fiber; 13 g sugar; 33.2 g protein; 99 IU vitamin a iu; 3 mg vitamin c; 33 mcg folate; 44 mg calcium; 3 mg iron; 24 mg magnesium; 10 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
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  • 1 star values: 0
Rating: 4 stars
good recipe to spark creativity used boneless chicken thighs and fresh cranberries. Not as pretty as the magazine but a nice stuffed pouch of delicious for each person. After fixed the stuffing realized it needed the punch of the dried cranberries and added those too. Served over a wild rice and mushroom pilaf. We enjoyed it....wonder how apricots would taste...mmm... Pros: inexpensive to fix Cons: time consuming Read More
Rating: 4 stars
surprisingly good This dish was tasty but a little bit more hands on then I am used to. They don't sell turkey cutlets in my area so I had to improvise which was fine. Very flavorful. I enjoyed the mix of cranberries onions and mushrooms. Pros: not many ingredients Cons: slightly labor intensive Read More