Chefman: Breaded Turkey Cutlets with Brown-Butter Cranberry Sauce

By Chefman

Plain canned cranberry sauce gets transformed into a luscious accompaniment for breaded turkey cutlets made healthier with air frying. That crisp, beautifully browned crust requires no added oil!

​​Active Time: 35 minutes   Total Time: 35 minutes   Servings: 4

Ingredients 

• 2 Tbsp unsalted butter 

• 2/3 cup canned cranberry sauce, preferably whole berry 

• 2 tsp fresh orange juice 

• 1/2 tsp ground nutmeg 

• ¼ cup all-purpose flour 

• 1 tsp kosher salt 

• ½ tsp freshly ground black pepper 

• ½ cup seasoned breadcrumbs 

• 2 tsp finely chopped fresh sage 

• 4 ½-inch-thick turkey breast cutlets (about 1½ lb total) 

• 2 large eggs

Directions 

1. In a small saucepan, heat butter over medium heat until dark golden-brown with a nutty aroma, about 5 minutes. Remove from heat and set aside. 

2. In a medium bowl, mix cranberry sauce, orange juice, and nutmeg. 

3. Add the brown butter to the bowl and mix well. 

4. In a rimmed plate or shallow bowl, mix flour, salt, and pepper. 

5. In another plate or bowl, mix breadcrumbs and sage. 

6. Crack eggs into a third bowl and beat well. 

7. Working with one cutlet at a time, dredge it in the flour, shaking off excess, then in the egg, letting the excess drip off, and then in the breadcrumb mixture to coat well. Transfer to a plate and repeat with remaining cutlets. 

8. Place 2 cutlets in the basket of the air fryer and set to 375˚F for 10 minutes.  

9. Cook cutlets until cooked through and golden brown. (For most even browning, flip cutlets halfway through cooking.) 

10. Transfer cooked cutlets to a clean plate and keep warm.  

11. Air fry the remaining two cutlets for 10 minutes at 375˚F, flipping halfway through if desired. 

12. Serve turkey with cranberry sauce.