Ingredients

• 12 ounces frozen and thawed or fresh cranberries
• 1/2 to 3/4 cup granulated sugar, depending on preference
• 6 tablespoons Dijon mustard
• Kosher salt
• 3/4 cup fine breadcrumbs
• 1/4 cup grated Parmesan
• 1/4 cup coarse ground yellow cornmeal
• One 2-pound boneless, skinless turkey breast, cut into 8 cutlets
• Coarsely ground black pepper
• 1 cup sour cream
• 3 tablespoons unrefined coconut oil, plus more if needed

Instructions

1. Watch how to make this recipe.
2. Add the cranberries and sugar to a medium saucepan set over medium heat and cook until the cranberries break down and the mixture reduces by two-thirds, 12 to 15 minutes. Stir in the mustard and remove from the heat. Using an immersion blender or blender, pulse until the mixture achieves a smooth consistency. Season with salt if needed.
3. Combine the breadcrumbs, cheese and cornmeal in a shallow dish. Sprinkle each cutlet with salt and pepper on both sides. Coat each cutlet with sour cream and press into the breadcrumb mixture. Place on a baking sheet fitted with a wire rack.
4. Heat the coconut oil in a cast-iron skillet set over medium heat. In batches, pan-fry the turkey cutlets until the first side is golden brown, about 3 to 4 minutes. Flip and cook until cooked through and golden brown, another 3 minutes. Add more oil as needed and repeat for the remaining batches. Serve with the cranberry mustard dipping sauce.