Turkey Cutlet with Tart Cherry Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 530
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 40
- Cholesterol
- 137
- Sodium
- 871
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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)
Directions
- 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.