Turkey Cutlets with Dried Cherries, Rosemary & Port

October/November 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

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The essence of fresh rosemary blends with deep fruit flavors to make this recipe quite special. The sauce is also well-suited to chicken or beef.

"Delicious and simple to make. Special enough for guests! "
Turkey Cutlets with Dried Cherries, Rosemary & Port

Makes: 4 servings

Active Time:

Total Time:


  • 1 cup ruby port, or cherry juice
  • 1/2 cup pitted sweet dried cherries
  • 1/2 cup reduced-sodium chicken broth
  • 1 tablespoon cornstarch
  • 1 pound 1/4-inch-thick turkey breast cutlets
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon butter
  • 1/3 cup chopped red onion
  • 1 tablespoon minced fresh rosemary
  • 1/4 cup balsamic vinegar


  1. Combine port (or cherry juice) and dried cherries in a small saucepan. Bring to a boil, reduce heat to low and simmer gently for 5 minutes. Cover and remove from heat.
  2. Meanwhile, whisk broth and cornstarch in a small bowl until smooth. Season cutlets on both sides with salt and pepper. Place flour on a large plate and dredge the cutlets, shaking off excess flour.
  3. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a platter, cover and keep warm. Add the remaining 2 teaspoons oil to the pan and repeat with the remaining cutlets. Transfer to the platter and cover.
  4. Heat butter in the pan over medium heat. Add onion and rosemary and cook, stirring often, until the onion is tender, 3 to 4 minutes. Whisk the cornstarch mixture and stir into the pan along with the cherry mixture and vinegar. Reduce heat to low, return the turkey and any accumulated juices to the pan and cook, turning to coat with sauce, until heated through, 1 to 2 minutes. Serve the turkey topped with the cherry sauce.


Per serving: 371 calories; 6 g fat (1 g sat, 4 g mono); 48 mg cholesterol; 31 g carbohydrates; 30 g protein; 2 g fiber; 275 mg sodium; 428 mg potassium.

Nutrition Bonus: Niacin (40% daily value), Selenium (40% dv).

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carb, 4 very lean meat, 1 fat

More From EatingWell

Recipe Categories

Health & Diet Considerations
Low saturated fat
Low sodium
Heart healthy
Ease of Preparation
Total Time
45 minutes or less
Main Ingredient
Preparation/ Technique

Entertaining, formal
Type of Dish
Main dish, poultry
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