Turkey Scallopini with Cranberry Brown Butter

Oh, Thanksgiving is over?  I didn't get the memo.

Okay, not really.  Even though this is more Thanksgiving(ish), I thought it could make a great Valentine's dinner.  The deep red colors of the sauce and cranberries, gave me a Valentine feeling.  You could change this up from turkey scallopini to chicken scallopini, no problem, if turkey isn't your thing.

The recipe, as I found it on All Recipes, is served over ravioli.  It didn't seem to match up to me, so I chose to make my mashed potato addicted family happy, and serve it over mashed potatoes.  I think it would go well with a creamy rice or risotto as well.

I am definitely going to have to keep this one in mind in the fall.  Here in Massachusetts, we have tons of cranberry bogs and we go on cranberry overload.  This is something different to do with them, other than a traditional cranberry sauce.
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INGREDIENTS:

• 4-5 turkey cutlets (pounded thin)
• 1/4 C olive oil
• 1/4 C flour
• 2 eggs, beaten
• 2 C bread crumbs, seasoned
• 8 T butter
• 1/4 C sage, fresh, chopped
• 1 1/2 C cranberries, fresh
• 3 T molasses (dark)
• 1/4 C balsamic vinegar
• 1 C chicken broth
• salt & pepper

DIRECTIONS:

1. Prep turkey by dredging in flour, then in beaten egg, and finally in bread crumbs.  Set aside.
2. Heat oil in a large saute pan over medium high heat.  When oil is hot, add turkey cutlets, a few at a time. (Do not crowd pan or they will be soggy)  Cook about 3-4 minutes per side, depending on the thickness of cutlet.  Set aside or place in warm oven until sauce is ready.
3. Add butter to the same saute pan over medium heat.  When butter starts to turn brown, add sage.  Stir, add cranberries and cook until they begin to burst.  Add molasses, vinegar and broth, stir. 
4. Simmer until cranberries are soft and the sauce has thickened enough to coat the back of a spoon, about 12-15 minutes.  Season w/ salt & pepper as needed.
5. Spoon sauce over turkey cutlets and serve over potato, rice or pasta.

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