Pomegranate-Sauced Turkey Cutlets | Midwest Living

Pomegranate-Sauced Turkey Cutlets

Pomegranate-Sauced Turkey Cutlets

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  • Makes: 4 servings
  • Yield: 4 cutlets with 2/3 cup sauce
  • Hands On 15 mins
  • Total Time 30 mins

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Prepare these sweet, saucy turkey cutlets with a side dish of kale sauteed in garlic and olive oil or microwave-baked sweet potatoes.


  • 3/4 cup pomegranate juice
  • 1/4 cup seedless raspberry jam
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon soy sauce
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 4 turkey breast cutlets (about 1 pound)
  • 1/4 cup minced shallots


  1. For sauce: In a small bowl, whisk together juice, jam, vinegar, cornstarch and soy sauce; set aside.
  2. In another small bowl, combine thyme, salt and pepper; sprinkle over both sides of turkey cutlets.
  3. In a large skillet, heat oil over medium-high heat. Add turkey and shallots. Stir shallots occasionally, and cook turkey about 3 minutes per side or until browned and cooked through. Remove turkey from pan and cover to keep warm.
  4. Add sauce to shallots in skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve cutlets with sauce.

Nutrition Facts

(Pomegranate-Sauced Turkey Cutlets)

Servings Per Recipe 4, fiber (g) 1, Folate (µg) 25, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 2, Trans fatty acid (g) 0, carb. (g) 24, Niacin (mg) 12, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, Thiamin (mg) 0, chol. (mg) 60, Riboflavin (mg) 0, sat. fat (g) 1, vit. A (IU) 26, iron (mg) 1, cal. (kcal) 258, vit. C (mg) 3, Fat, total (g) 6, Potassium (mg) 467, sugar (g) 17, calcium (mg) 29, pro. (g) 27, sodium (mg) 325

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