The essence of fresh rosemary blends with deep fruit flavors to make this recipe quite special. The sauce is also well-suited to chicken or beef.
Recipe courtesy of EatingWell.com
Save Recipe Print
Total:
35 min
Prep:
35 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Combine port (or cherry juice) and dried cherries in a small saucepan. Bring to a boil, reduce heat to low and simmer gently for 5 minutes. Cover and remove from heat.

Meanwhile, whisk broth and cornstarch in a small bowl until smooth. Season cutlets on both sides with salt and pepper. Place flour on a large plate and dredge the cutlets, shaking off excess flour.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add half the cutlets and cook until golden brown and just cooked through, 2 to 3 minutes per side. Transfer to a platter, cover and keep warm. Add the remaining 2 teaspoons oil to the pan and repeat with the remaining cutlets. Transfer to the platter and cover.

Heat butter in the pan over medium heat. Add onion and rosemary and cook, stirring often, until the onion is tender, 3 to 4 minutes. Whisk the cornstarch mixture and stir into the pan along with the cherry mixture and vinegar. Reduce heat to low, return the turkey and any accumulated juices to the pan and cook, turning to coat with sauce, until heated through, 1 to 2 minutes. Serve the turkey topped with the cherry sauce.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Turkey Cutlets Milanese

Recipe courtesy of Gourmet Magazine

Parmesan-Coated Turkey Cutlets

Recipe courtesy of Gourmet Magazine

Tandoori Turkey Cutlets with Lentils

Recipe courtesy of Food Network Kitchen

Pretzel-Crusted Turkey Cutlets

Recipe courtesy of Food Network Kitchen

Turkey Cutlets With Plum Salad

Recipe courtesy of Food Network Kitchen

Turkey Cutlets with Pan Salsa

Recipe courtesy of Gourmet Magazine

Turkey Cutlets with Fried Ravioli

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories