The mayonnaise that coats the cutlets keeps them moist and tender. You could dip the cutlets in melted butter or a beaten egg before coating with the crumbs, if you like.
Prep Time: 25 minutes
Cook Time: 45 minutes
Ingredients:
- 1/2 lb. fresh or frozen cranberries
- 1/2 cup sugar
- 5 oz. jar red currant jelly
- 1/2 cup orange juice
- 1/3 cup chopped pistachio nuts
- 1 cup dry breadcrumbs
- 1/4 tsp. salt
- 1/2 tsp. dried thyme leaves
- 6 turkey cutlets
- 1/3 cup mayonnaise or plain yogurt
- 3 Tbsp. butter
Preparation:
Make sauce first: combine cranberries, sugar, jelly, and orange juice in heavy saucepan. Heat to boiling over medium heat; then reduce heat to low and simmer, uncovered, for 15-20 minutes, until cranberries pop and mixture thickens slightly. Skim off any foam that may collect on the surface of the sauce. Remove from heat and stir in pistachios. Set aside.Combine breadcrumbs, salt, and thyme on wide, shallow dish and mix with fingers. Coat cutlets with mayonnaise or yogurt on each side, then dip in crumb mixture to coat. Melt butter in heavy skillet; add coated turkey cutlets. Cook 3-5 minutes per side until turkey is golden brown and thoroughly cooked.
The cutlets can also be baked at 375 degrees F for about 20 minutes, until thoroughly cooked. Serve cutlets with sauce. 6 servings
