Ingredients
Scale
- 4 turkey breast cutlets, about 1 1/4 pounds total
- 1 teaspoon fine sea salt, divided
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/3 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 1 tablespoon butter, plus 1 tablespoon cold butter to finish the sauce
- 1 small shallot, finely minced, about 1/4 cup
- 1 1/2 cups fresh or frozen cranberries, about 6 ounces
- 1/2 cup orange juice
- 1/2 cup low sodium chicken broth, plus a splash more as needed
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest
- 1 teaspoon fresh thyme leaves, plus more to serve
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water, only if you want a thicker sauce
Instructions
- Place the cutlets between two sheets of parchment and pound gently until every piece is an even 1/2 inch thick. Pat very dry with paper towels.
- Stir the flour, 1/2 teaspoon of the salt, the pepper, garlic powder and smoked paprika in a shallow dish. Press each cutlet into the flour on both sides and shake off the excess.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat until the butter foams and the oil shimmers.
- Sear the cutlets in a single layer for 3 to 4 minutes on the first side, without moving them, until deep golden. Work in two batches if the pan is small.
- Flip once and cook 2 to 3 minutes more, until the thickest spot reads 165°F. Move to a warm plate, tent loosely with foil, and keep the pan as is.
- Lower the heat to medium. Cook the shallot in the drippings for 1 minute, until softened and fragrant.
- Pour in the orange juice and broth and scrape up every browned bit. Add the cranberries, honey, Dijon, orange zest, thyme and the remaining 1/2 teaspoon of salt.
- Simmer 5 to 6 minutes, until most cranberries have popped and the sauce looks glossy. For a thicker sauce, stir in the cornstarch slurry and simmer 30 seconds more.
- Off the heat, swirl in the cold butter until melted and shiny. Taste and adjust salt or honey.
- Return the cutlets and their juices to the pan for 30 seconds, spoon the sauce over, scatter extra thyme, and serve straight from the skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
- Calories: 335
- Sugar: 13
- Sodium: 480
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 36
- Cholesterol: 90