- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Dredge turkey cutlets in flour; sprinkle with salt and pepper. In large skillet, heat 2 tbsp olive oil over medium-high heat; in two batches, cook cutlets, turning once, until golden and cooked through, about 4 minutes. Transfer cutlets to plate; keep warm.
In same skillet, heat remaining oil; cook shallot, stirring, for 1 minute. Add Brussels sprouts, chicken broth and cranberries; cover and cook, stirring occasionally, until Brussels sprouts are tender-crisp, about 5 minutes.
Using slotted spoon, remove Brussels sprouts from pan. Stir parsley, butter and vinegar into pan. Divide reserved cutlets and Brussels sprouts among plates. Drizzle with parsley sauce.
Nutritional facts PER SERVING: about
- Iron 2 mg
- Fibre 4 g
- Sodium 250 mg
- Sugars 13 g
- Protein 33 g
- Calories 395
- Total fat 19 g
- Cholesterol 95 mg
- Saturated fat 6 g
- Total carbohydrate 23 g
