2/3 cup canned cranberry sauce, preferably whole berry
2 tsp fresh orange juice
1/2 tsp ground nutmeg
¼ cup all-purpose flour
1 tsp kosher salt
½ tsp freshly ground black pepper
½ cup seasoned breadcrumbs
2 tsp finely chopped fresh sage
4 ½-inch-thick turkey breast cutlets (about 1½ lb total)
2 large eggs
Plain canned cranberry sauce gets transformed into a luscious accompaniment for breaded turkey cutlets made healthier with air frying. That crisp, beautifully browned crust requires no added oil!
In a small saucepan, heat butter over medium heat until dark golden-brown with a nutty aroma, about 5 minutes. Remove from heat and set aside.
In a medium bowl, mix cranberry sauce, orange juice, and nutmeg.
Add the brown butter to the bowl and mix well.
In a rimmed plate or shallow bowl, mix flour, salt, and pepper.
In another plate or bowl, mix breadcrumbs and sage.
Crack eggs into a third bowl and beat well.
Working with one cutlet at a time, dredge it in the flour, shaking off excess, then in the egg, letting the excess drip off, and then in the breadcrumb mixture to coat well. Transfer to a plate and repeat with remaining cutlets.
Place 2 cutlets in the basket of the air fryer and set to 375˚F for 10 minutes.
Cook cutlets until cooked through and golden brown. (For most even browning, flip cutlets halfway through cooking.)
Transfer cooked cutlets to a clean plate and keep warm.
Air fry the remaining two cutlets for 10 minutes at 375˚F, flipping halfway through if desired.
Serve turkey with cranberry sauce.
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