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Categories:
whole berry pear scallions cider vinegar fresh chile turkey cutlets salt pepper flour canola oil butter fresh sage
Viewed: 41 - Published at: 9 years agoIngredients
- 1 can whole-berry cranberry sauce
- 1 large ripe pear
- 2 scallions
- 1 tbsp. cider vinegar
- 1 fresh chile
- 8 turkey cutlets
- salt
- Pepper
- flour
- 1 tbsp. canola oil
- 2 tbsp. butter
- 1/4 c. fresh sage leaves
Method
- In a bowl, mix cranberry sauce, pear, scallions, cider vinegar, and minced chile.
- Season the turkey cutlets with salt and pepper, and dust with flour.
- Heat canola oil and 1 tablespoon butter in a large skillet over high heat; cook cutlets about 3 minutes, turning once, until lightly golden, and remove to a plate.
- Heat 1 tablespoon butter in the same skillet and cook the sage leaves until crisp, about 1 minute; pour over cutlets.Side ideas: cranberry sauce, prepared bread stuffing or rice, and a steamed green veggie.
