Recipe courtesy of Honeysuckle White

Pan Fried Turkey Cutlets with Braised Red Cabbage and Roasted Oranges

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6 turkey cutlets

¼ cup olive oil


Black pepper


1 head of red cabbage - thinly sliced

2 onions - thinly sliced

4 tbsps butter

4 tbsps sugar

2 cups red wine

½ cup red wine vinegar

¼ tsp corriander seeds

1/2 tsp freshly grated nutmeg

2 cinnamon sticks

½ tsp dried thyme

Juice of one lemon

½ tsp salt

Black pepper

3 oranges


  1. 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer
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