Active time: 25 minutes Total time: 25 minutes
Cooking turkey doesn’t have to mean cooking the entire bird at once. Lean, lovable turkey breast is a snap to cook when sliced into single-serving cutlets. Brilliant red pomegranate juice makes a quick pan sauce, while cooking the Brussels sprouts in the same pan saves clean-up time.
Turkey Breast Cutlets With Pomegranate and Brussels Sprouts
- 14 ounces (340g) turkey breast, boneless and skinless, cut in four pieces
- 1 tablespoon olive oil
- 4 cups (350g) Brussels sprouts, halved
- 1 cup (240ml) pomegranate juice
- 1/2 cup (120ml) vegetable stock, unsalted
- 1 tablespoon pure maple syrup
- 1/4 teaspoon salt
Cut the turkey across the grain to make four even pieces. Place on a cutting board and cover with a sheet of waxed paper then use a small pot or meat tenderizer to lightly pound it to an even 1/2-inch (13 mm) thickness. Reserve.
Drizzle olive oil into a large saute pan and tilt to coat. Set the pan over medium-high heat. Place the turkey cutlets into the hot pan so they do not touch. When the meat starts to sizzle, reduce the heat to medium, and cook turkey for about 3 minutes per side. Once the turkey is cooked through, move to a plate and cover loosely.
Using the same pan, add the Brussels sprouts and stir for a few seconds, then pour the pomegranate juice and vegetable stock over the sprouts. Stir and cook, then drizzle in the maple syrup and sprinkle with salt. Stir until the Brussels sprouts are tender and the liquid becomes thick and syrupy, about 4 minutes.
Serve a slice of turkey on each plate, alongside Brussels sprouts drizzled with the pan sauce.
Serves: 4 | Serving Size: 1 slice turkey and 1/2-cup Brussels sprouts
Nutrition (per serving): Calories: 235; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 57mg; Sodium: 306mg; Carbohydrate: 21g; Dietary Fiber: 3g; Sugar: 13g; Protein: 31g