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Rosemary Turkey Cutlets with
Cranberry Orange Sauce

Rosemary Turkey Cutlets with Cranberry Orange SauceSautéed turkey breast cutlets, seasoned with rosemary, and served in a festive cranberry and Mandarin orange sauce. Wonderful served on a bed of rice.

Recipe Ingredients:

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

Cooking Directions:

  1. Season turkey cutlets with rosemary, salt and pepper to taste.
  2. 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.
  3. 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.