Pan-Roasted Turkey Cutlets With Red Cabbage And Oranges - cooking recipe

Ingredients

CUTLETS
6 turkey cutlets
1/4 cup olive oil
salt
black pepper
BRAISED RED CABBAGE
1 head red cabbage, thinly sliced
2 onions, thinly sliced
4 tablespoons butter
4 tablespoons sugar
2 cups red wine
1/2 cup red wine vinegar
1/4 teaspoon coriander seed
1/2 teaspoon freshly grated nutmeg
2 cinnamon sticks
1/2 teaspoon dried thyme
juice of one lemon
1/2 teaspoon salt
black pepper
3 oranges

Preparation

Melt 2 tbsps of butter in a large heavy pot over a high heat.
Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
Bake for about an hour, stirring at least twice.
Cut off the peel from the oranges and slice into rounds.
When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
Cover the cutlets with foil to rest.
Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
Add the orange slices and cook until golden. This will take just a few minutes.
Serve and enjoy!