Turkey Cutlets with Brandied Apples & Pears & Savoy Cabbage with Sage

Hosting Thanksgiving for two? This 30-Minute Meal works for the big day or any other day of the year.
Turkey Cutlets with Brandied Apples & Bears & Savoy Cabbage with Sage

Recipe by Rachael Ray

  • 2Servings



  • 4 turkey breast cutlets, pounded as thin as you like
  • Salt and pepper
  • 1 cup flour
  • 3 eggs
  • 1 1/2 cups breadcrumbs, preferably fresh
  • 1 tsp. poultry seasoning or herbes de Provence
  • Safflower or canola oil, for shallow-frying
  • Lemon wedges, for serving

Apples and Pears

  • 1 pear—quartered, cored, and thinly sliced
  • 2 tbsp. butter
  • 1 apple (such as Honeycrisp)—quartered, cored, and thinly sliced
  • Salt
  • A few grates of fresh nutmeg
  • 1 tbsp. pourable light brown sugar (such as Domino)
  • Juice of 1/2 lemon (about 2 tbsp.)
  • About 3 tbsp. apple brandy (such as Calvados)

Savoy Cabbage

  • 3 tbsp. butter
  • 12 sage leaves
  • About 4 cups very thinly shredded savoy cabbage 

  • Salt and pepper


1. Preheat the oven to 200°. Season the turkey with salt and pepper. In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, stir the breadcrumbs and poultry seasoning; season. Coat the turkey in the flour, then the eggs, and then the breadcrumbs, pressing to adhere. In a large skillet, heat about 1/8 inch of oil over medium to medium-high. Working in 2 batches, cook the cutlets until deep golden and cooked through, about 3 minutes per side. Place on a wire rack set in a baking sheet. Place in the oven to keep warm.

2. For the apples and pears, in a large skillet, heat the butter over medium to medium-high. Add the apple and pear; cook, stirring often, until crisp-tender, about 5 minutes. Season with a pinch of salt, the nutmeg, and sugar; add the lemon juice and toss to coat. Remove from heat; add the brandy. Return to heat, stir for a minute to cook the brandy, and remove from heat.

3. For the cabbage, in a large skillet, melt the butter over medium heat. Add the sage and cook until the leaves are crispy and the butter browns; transfer the sage to a paper towel. Add the cabbage to the skillet and cook, tossing often, until crisp-tender, 3 to 4 minutes; season. Crumble the sage and add to the cabbage.

4. Divide the cutlets between plates; top with the fruit and serve with the lemon wedges. Serve the cabbage alongside the cutlets.