Autumnal Turkey Cutlets
4 turkey cutlets
1/2 cup chopped walnuts
1/3 cup chopped dried cranberries
1/4 cup crumbled gorgonzola or blue cheese
1/4 tsp thyme
1/4 tsp chopped fresh sage
1/4 tsp salt
1/4 cup cooking sherry
Heat a skillet over medium-high heat. Coat with cooking spray, and spread the turkey in the skillet to cook for 3 minutes.
Turn the turkey over, and sprinkle all the other ingredients on top EXCEPT the sherry. Cover and cook for another four minutes or until done. Remove the turkey to a plate.
Add the sherry to deglaze the pan, and cook off the alcohol. Drizzle the resultant pan juices over the turkey.
I served this with honey-roasted root vegetables as listed in Cooking Light, one of my favorite side dishes. Though its extensive labor in chopping the veggies kind of negates the speed and convenience of the turkey cutlets!
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