Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 12 ounces frozen and thawed or fresh cranberries
  • 1/2 to 3/4 cup granulated sugar, depending on preference
  • 6 tablespoons Dijon mustard
  • Kosher salt
  • 3/4 cup fine breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/4 cup coarse ground yellow cornmeal
  • One 2-pound boneless, skinless turkey breast, cut into 8 cutlets
  • Coarsely ground black pepper
  • 1 cup sour cream
  • 3 tablespoons unrefined coconut oil, plus more if needed
Directions
Watch how to make this recipe.
  • Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.

  • Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.

  • Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Cook's Note: The cranberry mustard dipping sauce makes about 1 1/2 cups and can be stored in the refrigerator for up to 7 days. Serve warm or at room temperature.


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    This recipe is featured in:

    Top Turkeys for Thanksgiving