Turkey Cutlets with Cranberry Chutney

Ingredients

• 2 tsp and 1 tbsp canola oil, divided
• 1/3 cup chopped red onion
• 2 cups sliced frozen cranberries (thawed and drained, if frozen)
• 1/3 cup golden raisins
• 1 tbsp cider vinegar
• 1/4 teaspoon ground ginger
• 1/4 tsp freshly ground pepper, divided
• 4 Wholesome Farms Direct Source-Verified 4 oz. Turkey Cutlets
• 1/4 tsp salt

Directions

1. Heat 2 teaspoons oil in a saucepan over medium heat.
2. Add onion.
3. Cook about 3 minutes until softened. Stir regularly.
4. Add cranberries, raisins, vinegar, ginger, and half of the pepper.
5. Bring to a boil over medium-high heat.
6. Cook until the cranberries are soft and breaking down, stirring occasionally. Now, cook 5 to 10 minutes more.
7. Remove from heat and cover to keep warm.
8. Season turkey with salt and remaining pepper on both sides.
9. Heat 1 tablespoon oil in a large skillet over medium-high heat.
10. Add turkey.
11. Cook 2 to 3 minutes per side, until browned and just cooked through.
12. Serve the turkey with the chutney.