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- Yield:serves 4
- Active time: 30 minutes
- Total time:45 minutes
- 4 turkey cutlets, about 1 1/2 pounds total
- Kosher salt and freshly ground black pepper
- 2 1/2 tablespoons olive oil
- 3 ½ cups chopped mixed vegetables, such as split brussels sprouts, sweet potatoes, and small yellow potatoes, all cut into 1/2 to 1-inch pieces
- Pinch of dried red chile flakes
- 1 to 2 fresh rosemary sprigs
- 2 tablespoons unsalted butter
- ¼ cup flour
- 2 cups homemade or storebought low-sodium chicken broth
- 1 tablespoons fig, cranberry or lingonberry preserves
Preheat oven to 400°F. Season the turkey cutlets with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet over high heat until shimmering. Add the cutlets and cook until browned on one side, about 4 minutes, then flip and repeat on the other side. Remove and set aside.
In the same skillet, heat the remaining tablespoon of oil over medium-high heat until shimmering. Add the vegetables and cook until browned, 2 to 3 minutes, stirring. Season with salt, pepper and chile flakes, if using. Add the rosemary sprig, and transfer to the oven. Cook for 6 minutes. Place turkey cutlets on top of vegetables and return to oven. Continue cooking until vegetables are tender and turkey registers 155°F on an instant read thermometer, 15 to 20 minutes longer. Transfer to a serving platter and tent with foil.
Wipe out the skillet and return to medium-high heat. Add the butter and flour, whisking to combine. Add the broth and bring to a boil, whisking together until thickened, about two minutes. Season with salt and pepper. If desired, swirl in fig preserves and serve with the turkey.