5 slices bacon, chopped

1 large onion, chopped

1 T. fresh thyme leaves, chopped (from 4 sprigs)

Salt and freshly ground black pepper

2 lb. turkey breast cutlets

1/2 T. poultry seasoning (half a palmful)

3 to 4 T. all-purpose flour

2 C. plain bread crumbs

1 lemon, zested, then cut into wedges

2 eggs

2 10-oz. boxes frozen Brussels sprouts, defrosted

1/2 C. dried cranberries

3/4 C. chicken stock or broth

1/2 C. fresh flat-leaf parsley leaves (a few handfuls), chopped

 

Start the bacon-cranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with 2 T. of vegetable oil. Add the chopped bacon and cook until crispy, about 2 to 3 minutes. Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes. While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour. Combine the bread crumbs and lemon zest in a shallow dish. Beat the eggs in a separate shallow dish with a splash of water. Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat. Coat the cutlets in eggs, then in breading, and add to the hot oil. Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned. While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine. Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped. Finish the sprouts with the chopped parsley. Serve the turkey cutlets alongside the bacon-cranberry Brussels sprouts. Pass the lemon wedges; squeeze the juice over the cutlets at the table.

 

Yield:

Calories:

Fat:

Fiber: