Pomegranate Sauced Turkey Cutlets
Elevate your weeknight dinner with these elegant Pomegranate Sauced Turkey Cutlets, a dish that combines juicy, golden-browned turkey with a rich, tangy-sweet pomegranate reduction. This quick and easy recipe is ready in just 30 minutes, making it perfect for busy evenings or a special occasion. The sauce, made from vibrant pomegranate juice, savory chicken stock, and a touch of honey, is infused with fragrant shallots, garlic, and fresh rosemary, creating a beautifully balanced flavor profile. Finished with a glossy swirl of butter and topped with jewel-like pomegranate seeds and fresh parsley, this dish is as visually stunning as it is delicious. Serve it with roasted vegetables or fluffy couscous for a complete, show-stopping meal that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces (approximately 4-6 ounces each) Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 small (or about 1/4 cup) Shallots, minced
- 2 cloves Garlic, minced
- 1 cup Pomegranate juice
- 0.5 cup Chicken stock
- 1.5 tablespoons Honey
- 1 teaspoon Fresh rosemary, chopped
- 1 tablespoon Unsalted butter
- 0.25 cup Pomegranate seeds (optional, for garnish)
- 1 tablespoon Chopped parsley (optional, for garnish)
Instructions
Season the turkey cutlets on both sides with the salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the turkey cutlets in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes on each side or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the turkey from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced shallots and garlic, cooking for 2-3 minutes or until softened and fragrant.
Pour in the pomegranate juice, chicken stock, and honey. Stir well to combine and scrape up any browned bits from the bottom of the skillet using a wooden spoon. Bring the mixture to a simmer.
Allow the sauce to cook for 5-7 minutes or until it thickens slightly and reduces by about half. Stir in the chopped rosemary.
Return the turkey cutlets to the skillet, spooning the sauce over them. Let the cutlets simmer in the sauce for 2-3 minutes to absorb the flavors.
Turn off the heat and swirl the tablespoon of butter into the sauce until melted and glossy.
Transfer the turkey cutlets to serving plates. Spoon additional sauce over the top and garnish with pomegranate seeds and parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 81.5 g | 30% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 70.4 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2445 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
