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Breaded Turkey Cutlets with Brown-Butter Cranberry Sauce

Breaded Turkey Cutlets with Brown-Butter Cranberry Sauce

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
  • 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
Chefman Breaded Turkey Cutlets with Brown-Butter Cranberry Sauce
  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.