Tired of Easter Ham? Try Turkey Cutlets in Cranberry-Mustard Sauce
If you've had enough ham for a day or two, why not opt for turkey cutlets for a quick but scrumptious dinner? These turkey cutlets cook quickly and are enrobed in a scrumptious cream cheese sauce that's spiked with dried cranberries. The sauce gets tang from the cream cheese as well as grainy mustard. I like to serve the cutlets with brown rice or noodles, neither of which require much tending on the stove. Green beans or broccoli, steamed quickly in the microwave, provide a nice green contrast to the turkey cutlets, and some lettuce and sliced tomatoes drizzled with a little dressing will round out the quick meal.
Turkey Cutlets in Cranberry-Mustard Sauce -- Serves 4-6
4-6 turkey cutlets, about 1/4-1/2-inch thick (1-1 1/2 pounds)
1/4 teaspoon of salt (if you must)
1 tablespoon of canola oil
2 cups of low sodium chicken broth
1 tablespoon of minced dried onion
1-2 teaspoons of dried parsley flakes
1/4 teaspoon of pepper
1-2 tablespoons of grainy Dijon mustard
8 ounces of low-fat cream cheese, softened
1/2 cup of dried cranberries (save a tablespoon to sprinkle on top, later)
Fresh mint (optional, but really good)
Heat a non-stick skillet over medium-high heat, add the oil, and swirl it around a little in the pan. Dry the turkey cutlets with a paper towel, sprinkle them with a little salt, and add them to the hot pan. Let them brown for about 3 minutes and then flip them over to brown the other sides, again for about 3 minutes. Remove the turkey cutlets from the pan to a plate. Carefully pour the chicken broth into the skillet and turn the heat down to medium low. Add the dried onion, parsley flakes, pepper, salt, and Dijon mustard and stir to combine everything. Let the broth mixture simmer (turn down the heat a little more if necessary) for about 5 minutes or until reduced by about half in volume. Turn down the heat to low and add the cream cheese, stirring to blend it in. Stir in all but a tablespoon of the dried cranberries. Add the turkey cutlets and any accumulated juices on the plate back to the pan and spoon the sauce over the cutlets. Let the cutlets cook a couple of minutes and then turn off the heat. Sprinkle the cutlets with the remaining dried cranberries and the mint, if you'd like, and serve them over rice or noodles or the non-evil carbohydrate of your choice.