Pan Roasted Turkey Cutlets with Cranberry Avocado Salsa

1. Season the turkey cutlets on both sides with the garlic powder and smoked paprika.
2. Heat the oil over medium high heat in a heavy bottom skillet.
3. Place the cutlets in the skillet and cook for 4 to 5 minutes on each side until completely cooked through.
4. Remove cutlets from the skillet and place on a warm plate. Tent with tin foil and set aside.

Cranberry Avocado Salsa

1. Dice avocado and place in a medium bowl.
2. Add the halved cranberries, minced jalapeño, lime juice, agave nectar, chives, salt and pepper. Stir to combine. Taste and adjust salt and pepper if needed.
3. Place avocado cranberry topping over the roasted turkey cutlets and serve immediately.

Tip: If using frozen cranberries, you do not need to defrost before using. Cranberries can be easily chopped by using the “pulse” setting on a food processor.

Serving Suggestion: Serve with a side of roasted fingerling potatoes, mashed potatoes, sweet potatoes/yams or cornbread dressing with your favorite glass of wine and enjoy.