• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
430
Protein:
49 g
Fat:
10 g
Carbohydrates:
34 g
Sodium:
951 mg

Credit
CHEFMAN

Serves: 4
Prep Time: 15 mins
Cook Time: 20 mins
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!
  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.

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