Rosemary Turkey Cutlets with
Cranberry Orange Sauce
Sautéed turkey breast cutlets, seasoned with rosemary, and served in a festive cranberry and Mandarin orange sauce. Wonderful served on a bed of rice.
2 pounds Honeysuckle White® Breast Cutlets
1 teaspoon dried rosemary leaves
Salt and ground black pepper to taste
1 tablespoon vegetable oil
1 (16-ounce) can whole-berry cranberry sauce
1 (11-ounce) can Mandarin oranges, drained (or use 1/4 cup chopped fresh orange)
1/4 to 1/2 teaspoon ground ginger
- Season turkey cutlets with rosemary, salt and pepper to taste.
- Heat oil in skillet over medium-high heat until hot, add turkey. Cook 10 to 15 minutes or until turkey is golden brown, tender, and no longer pink in the center, turning once.
- Add remaining ingredients. Cook until heated through and serve.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.