Turkey Cutlets with Cranberry-Pineapple Relish

Turkey Cutlets with Cranberry-Pineapple Relish

SERVES 4

3 ounces turkey and ⅓ cup relish per serving

PREP TIME

15 minutes

COOKING TIME

10 minutes

Cranberries are an expected accompaniment to turkey, but you’re sure to find surprises in this side with a burst of citrus, a bite from red pepper flakes, and a tang from pineapple—it’s a dish you’ll relish!

RELISH

¾ cup diced pineapple

⅓ cup cranberries, finely chopped

¼ cup finely chopped red onion

2 teaspoons sugar

2 teaspoons white balsamic vinegar

1 teaspoon grated orange zest

⅛ teaspoon crushed red pepper flakes (optional)

***

2 teaspoons fresh thyme

1½ teaspoons chopped fresh rosemary

½ teaspoon pepper

¼ teaspoon salt

1 pound turkey cutlets, flattened to ¼-inch thickness, all visible fat discarded

2 teaspoons olive oil

1. In a small bowl, stir together the relish ingredients.

2. In a small bowl, stir together the thyme, rosemary, pepper, and salt. Sprinkle over both sides of the turkey. Using your fingertips, gently press the mixture so it adheres to the turkey.

3. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the turkey for 4 minutes on each side, or until no longer pink in the center. Serve the turkey with the relish.

SHOP & STORE: Buy extra packages of fresh cranberries when they’re in season, freeze them, and use them throughout the year to add fiber, vitamin C, and flavor.

PER SERVING: Calories 182 • Total Fat 3.0 g • Saturated Fat 0.5 g • Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g • Monounsaturated Fat 2.0 g • Cholesterol 70 mg
Sodium 203 mg • Carbohydrates 9 g • Fiber 1 g • Sugars 7 g • Protein 28 g

DIETARY EXCHANGES: ½ fruit, 3 lean meat