Turkey Cutlet with Tart Cherry Sauce

Total Time:
20 min
5 min
15 min

4 servings

  • 3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing
  • 1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick
  • Salt and pepper
  • 1/2 cup all-purpose flour
  • 1 cup merlot wine
  • 2 tablespoons orange juice concentrate
  • 1 tablespoon brown sugar
  • 1 (15-ounce) can tart cherries (recommended: Oregon)
  • Preheat the oven to 200 degrees F.

  • In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil.

  • Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey.

  • Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste.

  • Serve the turkey culets on individual plates with some sauce spooned over the top.

  • Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color.

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