Turkey not just for holidays
AP Photo/Larry Crowe Using turkey breast cutlets gives you the great taste without wrestling with a whole bird, like in this Sauteed Turkey Breast with Cranberry-Cherry Sauce.
If by now you haven't hit turkey fatigue, consider going back to this All-American bird for easy, speedy and healthy weeknight meals.
And you don't need to fuss with a whole bird to make it work. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no prep.
Plus, they have only half a gram of fat per 4-ounce serving.
Turkey breast cutlets can be purchased fresh or frozen, and range in size from large slices (from the main lobe of the breast) to narrow "tenders" cut from the breast tenderloin.
These cutlets can be used in almost any recipe that calls for boneless, skinless chicken breasts, though you'll need to reduce the cooking time and stick with moderate heat.
They cook in as little as 2 to 3 minutes per side and can toughen and dry out quickly.
You also can substitute turkey cutlets for veal in some recipes. For instance, make a quick turkey marsala by sautéing flour-dredged cutlets in a small amount of olive oil, then set them aside on a plate tented with foil.
Next brown some sliced mushrooms and chopped rosemary in the same pan and make a sauce by deglazing the pan with marsala wine and some chicken stock. Return the turkey cutlets to the sauce and heat through before serving.
This recipe for sautéed turkey breast with cranberry-cherry sauce offers a final nod to holiday flavors by calling for fresh cranberries, which are cheap and plentiful through the new year. It takes only 20 minutes to make, so it's perfect for a busy weeknight.
Sautéed Turkey Breast withCranberry-Cherry Sauce
Start to finish: 20 minutes (20 minutes active)
12-ounce package fresh cranberries
1/2 cup Port
teaspoon salt, divided
1/2 cup dried sour cherries
cup all-purpose flour
teaspoon ground black pepper
1 1/2 pounds thinly sliced turkey breast cutlets
1 tablespoon olive oil
1/2 cup chicken or turkey broth
In a medium saucepan over medium-high heat, combine the cranberries, Port, sugar, 1/2 teaspoon of the salt and the water. Bring to a boil. Simmer until the cranberries burst, about 4 to 6 minutes.
Add the dried cherries and simmer for another 5 minutes. Remove from the heat.
Meanwhile, in a shallow dish, combine the flour, the remaining teaspoon of salt and the pepper. Coat both sides of the turkey cutlets with the flour mixture.
In a large nonstick skillet over medium-high, heat the oil. Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side.
Serve cutlets topped with cranberry-cherry sauce.
Nutrition information per serving (values are rounded to the nearest whole number): 324 calories; 28 calories from fat (9 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 45 mg cholesterol; 36 g carbohydrate; 29 g protein; 6 g fiber; 419 mg sodium.