Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts
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Serves 4 Servings


  • Crispy Turkey Cutlets with Bacon-Cranberry Brussels Sprouts

    • 2 tablespoons vegetable oil (twice around the pan), plus some for shallow frying
    • 5 slices bacon, chopped
    • 1 large onion, chopped
    • 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
    • 2 pounds turkey breast cutlets
    • 3 to 4 tablespoons all-purpose flour
    • 2 cups plain bread crumbs
    • 1 lemon, zested, then cut into wedges
    • 2 eggs
    • 2 10-ounce boxes frozen Brussels sprouts, defrosted


Baking Directions:

Start the bacon–cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes.While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water.Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned.While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley.Serve the turkey cutlets alongside the bacon–cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

Recipe tags

Thanksgiving American

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