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Chicken-Fried Turkey Breast with Cranberry Mustard Dipping Sauce

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  • Level: Easy
  • Total: 45 min
  • Active: 45 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.

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.