Turkey Cutlets With Brussels Sprouts And Dried Cranberries

• 1 to 1 1/4 pounds turkey breast cutlets
• All purpose flour
• 3 tablespoons olive oil, divided
• 1 large shallot, sliced
• 8 ounces brussels sprouts, trimmed, quartered through root end
• 3/4 cup low-salt chicken broth
• 1/4 cup dried sweetened cranberries
• 1 tablespoon finely chopped fresh sage
• 11/2 teaspoons red wine vinegar
• 1 tablespoon butter

1. Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add cutlets to skillet and saute until cooked through and golden brown, about 3 minutes per side. Transfer to platter; tent with foil to keep warm.
2. Add remaining 1 tablespoon olive oil to same skillet. Add shallot; stir until beginning to brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage; cover and cook until brussels sprouts are crisp-tender, stirring occasionally, about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper. Spoon brussels sprout mixture over turkey cutlets and serve.

turkey breast cutlets, flour, olive oil, shallot, brussels sprouts, lowsalt chicken broth, cranberries, fresh sage, red wine vinegar, butter

Taken from www.epicurious.com/recipes/food/views/turkey-cutlets-with-brussels-sprouts-and-dried-cranberries-356351 (may not work)