Turkey Cutlets with Cranberry Pepper Jam

The Cranberry Pepper Jam I made earlier today was screaming for turkey. So… I obliged. I’m good like that.

A while back, I bought a small boneless turkey breast and cut it all into scallops, pounded them, layered them between sheets of parchment paper, portioned them, vacuum-sealed them, and froze them – that over-stuffed freezer, again.

It really is nice having things like that at the ready, It took no time at all to put dinner together.

I set up my three bowls with flour, egg, and bread crumbs, fried them in a bit of grapeseed oil, and topped them with the jam. The potatoes were small purple potatoes, first boiled and then sautéed with shallots and garlic.

Simple and easy.