Pan Roasted Turkey Cutlets with Cranberry Avocado Salsa

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Nutritional Highlights (per serving)

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19 g
Total Fat
4 g
Dietary Fiber
31 g
26 g
Total Carbs
 Pan Roasted Turkey Cutlets with Cranberry Avocado Salsa

For holiday entertaining, this Pan Roasted Turkey Cutlets with Cranberry Avocado Salsa is a simple and delicious Thanksgiving entrée. Rather than roasting an entire bird, pan roast some cutlets and serve with a decadent California Avocado and cranberry topping. Good source of Vitamin C and iron.


Serves: 5
  (4-oz.) turkey cutlets
tsp.  garlic powder
tsp.  smoked paprika
Tbsp.  olive oil
    Cranberry Avocado Salsa
  ripe Fresh California Avocados, peeled and seeded
1/2  cup  fresh cranberries, halved
tsp.  minced jalapeño, optional
Tbsp.  fresh lime juice
Tbsp.  agave nectar
Tbsp.  snipped fresh chives
1/4  tsp.  coarse salt
1/2  tsp.  freshly cracked black pepper

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  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.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Calories 370
Total Fat 19 g
Trans Fat 0 g
Saturated Fat 2.5 g
Unsaturated Fat 13 g
Polyunsaturated Fat 2 mg
Dietary Fiber 4 g
Protein 31 g
Total Carbs 26 g
Cholesterol 45 mg
Sodium 390 mg
Potassium 400 mg
Total Sugar 14 g

Vitamin A 365 (IU); Vitamin C 10 mg; Calcium 7 mg; Iron 2.6 mg; Vitamin D 0 (IU); Folate 71 mcg; Omega 3 Fatty Acid 0.15 g

% Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 0%; Iron 15%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Gaby Dalkin

Gaby Dalkin

Gaby is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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