Chavrie Cranberry Turkey Cutlets
Turkey topped with creamy fresh Chavrie and tangy, sweet cranberries. Just perfect for Thanksgiving!
Yield
4 servingsPrep
10 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
turkey cutlets
|
* |
| 5 | ounces |
goat (chevre) cheese
Chavrie Pyramid (5.3 oz) |
|
| ¼ | cup |
pecans
finely chopped |
|
| 5 | tablespoons |
cranberry sauce
whole berry |
|
| 4 | teaspoon |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
turkey cutlets
|
* |
| 144.5 | ml/g |
goat (chevre) cheese
Chavrie Pyramid (5.3 oz) |
|
| 59 | ml |
pecans
finely chopped |
|
| 75 | ml |
cranberry sauce
whole berry |
|
| 2E+1 | ml |
olive oil, extra-virgin
|
|
Directions
Heat broiler. Brush one side of cutlets with olive oil; place oiled side down on broiler pan. Brush tops with remaining olive oil.
Broil about 4 inches from heat for 5 minutes. Turn and broil 3 minutes or until no longer pink in center.
Meanwhile, mix Chavrie® goat cheese and pecans in small bowl.
Spoon mixture over top of broiled cutlets and broil and additional minute or until cheese is warm.
Top with cranberry sauce.
