Best Turkey Cutlets With Brussels Sprouts And Dried Cranberries Recipes

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES

Roasted Brussels Sprouts with Cranberries image

There's nothing to this recipe-the preparation and cooking times are so quick. I sprinkle in a few dried cranberries, but you can let your imagination take over. Add a handful of raisins or walnuts at the end, or even sliced oranges. If your Brussels sprouts are large, cut them in half. -Ellen Ruzinsky, Yorktown Heights, New York

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 12 servings

Number Of Ingredients 5

Ingredients

3 pounds fresh Brussels sprouts, trimmed and halved
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
1/2 cup dried cranberries

Steps:

Preheat oven to 425°. Divide Brussels sprouts between 2 greased 15x10x1-in. baking pans. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tender, stirring occasionally, 20-25 minutes. Transfer to a large bowl; stir in cranberries.

Nutrition Facts : Calories 94 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 185mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

CRISPY TURKEY CUTLETS WITH BACON-CRANBERRY BRUSSELS SPROUTS RECIPE

Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts Recipe image

Provided by HeatherS

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil (twice around the pan), plus some for shallow frying
5 slices bacon, chopped
1 large onion, chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
Salt and freshly ground black pepper
2 pounds turkey breast cutlets
1/2 tablespoon poultry seasoning
3 to 4 tablespoons all-purpose flour
2 cups plain bread crumbs
1 lemon, zested, then cut into wedges
2 eggs
2 10-ounce boxes frozen Brussels sprouts, defrosted
1/2 cup dried cranberries
3/4 cup chicken stock or broth
1/2 cup fresh flat-leaf parsley leaves (a few handfuls), chopped

Steps:

Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with the 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table. 4 SERVINGS