Herb-Rubbed Turkey Cutlets With Cranberry Wild Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Turkey · gluten-free, high-protein

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Ingredients

• 1 lb turkey breast cutlets
• 1 1/2 cups dry wild rice blend
• 1/4 cup dried cranberries
• 3 tbsp unsalted butter
• 1/2 cup pecans, chopped
• 1 small, diced yellow onion
• 1/2 cup chicken broth
• 1 tbsp olive oil
• 1 tbsp, chopped fresh sage and parsley
• 1 tbsp total salt, pepper and poultry seasoning

Method (tap to check — screen stays awake)

1. Simmer the wild rice blend in the broth plus 2 cups salted water, covered, for 25 minutes until the grains split open and are chewy-tender.
2. Toast the pecans in a dry skillet 4 minutes until they smell nutty and darken a shade, then set aside.
3. Rub the cutlets with oil, chopped herbs, salt, pepper and poultry seasoning.
4. Sear in 2 tbsp butter over medium-high heat for 2 to 3 minutes per side until golden and the centers read 165F; do not crowd the pan.
5. Fold the cranberries, pecans, onion and remaining butter into the hot rice and let it sit 5 minutes so the cranberries plump.
6. Slice the cutlets and fan them over the rice with the pan juices poured on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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