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Turkey Scallopini w/ Cranberry Brown Butter
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Description
While this may look like a Thanksgiving dish, the beautifully deep colors would make a perfect Valentine’s Day dinner as well.
Ingredients
- 5 Turkey Cutlets, Pounded Thin
- ¼ cups Flour
- 2 Eggs, Beaten
- 2 cups Bread Crumbs, Seasoned
- ¼ cups Olive Oil
- 8 Tablespoons Butter
- ¼ cups Sage, Fresh, Chopped
- 1-½ cup Cranberries, Fresh
- 3 Tablespoons Molasses, Dark
- ¼ cups Balsamic Vinegar
- 1 cup Chicken Broth
- Salt And Pepper
- Potato, Rice, Or Pasta, To Serve
Preparation
Prepare turkey by dredging in flour, then in beaten egg, and finally in bread crumbs. Set aside.
Heat oil in a large saute pan over medium high heat. When oil is hot, add turkey cutlets, a few at a time. (Do not crowd pan or they will be soggy.) Cook about 3-4 minutes per side, depending on the thickness of cutlet. Set aside or place in a warm oven until sauce is ready.
Add butter to the same saute pan over medium heat. When butter starts to turn brown, add sage. Stir, add cranberries, and cook until they begin to burst. Add molasses, vinegar and broth; stir.
Simmer until cranberries are soft and the sauce has thickened enough to coat the back of a spoon, about 12-15 minutes. Season with salt and pepper as needed.
Spoon sauce over turkey cutlets and serve over potato, rice or pasta.
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