Turkey Scallopini with Cranberry Gastrique
by
Carla Hall
A fast, elegant Thanksgiving dish for anyone cooking for one, two, or anyone smart enough to skip the giant bird. Thin turkey cutlets get pan-seared, topped with crispy sage brown butter, and finished with a bright cranberry gastrique that tastes like pure holiday magic.
Prep Time:
20 Minutes
Cook Time
15 Minutes
Serves:
4 Servings
Level:
Beginner
Turkey Scallopini
4 turkey breast cutlets (about 3 oz each), pounded thin
Salt and black pepper
¼ cup all-purpose flour
2 oz neutral oil (canola or grapeseed)
Sage Brown Butter
3 tbsp unsalted butter
8 fresh sage leaves
Cranberry Gastrique
½ cup fresh or frozen cranberries
¼ cup red wine vinegar
¼ cup honey
1 tsp orange zest
⅛ tsp chili flakes (optional)
Ingredients
Make the Cranberry Gastrique
Step 1: In a small saucepan, bring vinegar and honey to a simmer over medium heat.
Step 2: Reduce until slightly syrupy, about 3–4 minutes.
Step 3: Stir in cranberries, orange zest, and chili flakes.
Step 4: Cook 5–7 minutes, until cranberries burst and sauce thickens.
Step 5: For a smooth finish, strain through a fine mesh sieve. Set aside.
Cook the Turkey
Step 1: Season turkey cutlets with salt and pepper. Lightly dust with flour.
Step 2 Heat oil in a large skillet over medium-high heat.
Step 3: Sear turkey 2 minutes per side until golden and cooked through.
Step 4: Remove from the pan and keep warm.
Make the Sage Brown Butter
Step 1: In the same pan, melt butter over medium-high heat.
Step 2: Cook until it foams, then browns and becomes nutty (about 2 minutes).Add sage leaves and fry until crisp.
Step 3: Turn off heat and return turkey to the pan, spooning butter over the top.
Instructions
Plate turkey, drizzle with sage brown butter, and spoon the cranberry gastrique over or alongside.