Pan-Seared Turkey Cutlets with Cranberry-Sage Pan Sauce
"Tender, lean turkey breast cutlets quickly pan-seared to perfection, then drizzled with a rich and flavorful pan sauce infused with tart cranberries and aromatic fresh sage. A sophisticated yet simple dish for any weeknight."
Ingredients
All Steps
- 1
Pat turkey cutlets dry and season generously with salt and black pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add turkey cutlets and sear for 3-4 minutes per side, until golden brown and cooked through. Remove turkey from skillet and set aside on a plate, tented with foil to keep warm.
- 3
Reduce heat to medium. Add butter to the same skillet. Once melted, add minced shallot and cook for 1-2 minutes until softened. Stir in minced garlic and chopped sage, cooking for another 30 seconds until fragrant.
- 4
Sprinkle flour over the shallot mixture and cook, stirring constantly, for 1 minute to create a roux.
- 5
Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then add fresh cranberries and brown sugar. Cook, stirring occasionally, for 5-7 minutes, until the sauce thickens and cranberries begin to burst.
- 6
Season the sauce with additional salt and pepper to taste. Return the cooked turkey cutlets to the skillet and spoon the cranberry-sage sauce over them. Serve immediately.