This recipe is great for those who are aren't in the mood to roast a huge turkey for Thanksgiving but still want to get their turkey/cranberry fix. I simply seasoned the turkey cutlets then lightly floured them before cooking them with a bit of olive oil. I served the turkey cutlets with a delicious cranberry coulis that was seasoned with cinnamon, ginger, and cloves. The flavor combination was fantastic and the meal couldn't have been more simple. My son, who isn't a huge meat eater, gobbled up every last bite of his turkey... gotta love that!

Turkey Cutlets with Cranberry Coulis:

Recipe and photos by For the Love of

  • 1 tbsp olive oil (more if needed)

  • 6 turkey cutlets

  • Sea salt and freshly cracked pepper, to taste

  • Garlic powder, to taste

  • Sage, to taste

  • 1/4 cup of flour

Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, sage, to taste. Lightly dredge the cutlets in flour. Heat the olive oil in a skillet over medium high heat. Once the pan is hot, add the cutlets, and cook for 2-3 minutes. Flip the turkey cutlets and cook for 1-2 minutes or until golden brown.

Cranberry Coulis:

  • 6 oz fresh cranberries

  • 1/2 cup of sugar

  • 3/4 cup of water

  • 1/2 tsp ginger

  • 1/4 tsp cloves

  • 1/4 tsp cinnamon

Combine the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan. Cook over low heat for 20 minutes or until the cranberries all pop. Blend the mixture with a immersion blender until smooth.

Serve the turkey cutlets with the cranberry coulis on the side for dipping.