Grilled Turkey Cutlets with Warm Cranberry Salsa and Sautéed Sweet Potatoes

Preparation

1. Step 1

   Preheat an outdoor grill or a grill pan to high.

   Step 2

   Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the vegetable oil (twice around the pan). Add the thinly sliced sweet potatoes and spread them out in an even layer across the surface of the pan. Liberally season the potatoes with salt and pepper and let the first side brown up, resisting the urge to stir for about 2 minutes. Give the pan a good shake and stir, then continue to brown and cook the sweet potatoes, stirring frequently, for 10 to 15 minutes, until the potatoes are browned and tender.

   Step 3

   Preheat a small sauce pot over medium-high heat with the remaining tablespoon of vegetable oil. Add the red onions, jalapeños, salt, and pepper. Cook for about 2 minutes. Add the cranberry juice, dried cranberries, chicken stock, and honey. Bring the mixture to a simmer, turn down the heat to low, and simmer for 5 minutes, or until the liquids have reduced by half.

   Step 4

   Season the turkey cutlets with salt, pepper, and poultry seasoning. Drizzle the cutlets with a little vegetable oil and add the cutlets to the hot grill. Grill the cutlets for about 5 minutes on each side, or until the turkey is cooked through. Squeeze the juice of 1 lime over the cutlets just before removing from the grill.

   Step 5

   Remove the cranberry salsa from the heat, add the juice of the remaining lime and the cilantro, and stir to combine.

   Step 6

   Once the potatoes are browned and tender, remove the pan from the heat and add the butter and parsley. Toss and stir the potatoes to melt the butter.

   Step 7

   To serve, place a helping of the sweet potatoes on a dinner plate, arrange turkey cutlets on top of the sweet potatoes, and top them with a large dollop of the warm cranberry salsa.