Fried turkey cutlets with braised red cabbage and fried oranges

Ingredients:

Cutlets

• 6 natural turkey cutlets
• 1/4 cup olive oil

Stewed red cabbage

• 1 head of red cabbage, finely shredded
• 2 onions, thinly sliced
• 4 tablespoons butter
• 4 tablespoons of sugar
• 2 cups red wine
• 0.5 cup red wine vinegar
• 1/4 tsp coriander seeds
• 0.5 tsp freshly grated nutmeg
• 2 cinnamon sticks
• 0.5 tsp dried thyme
• Juice of one lemon
• 0.5 tsp salt
• 3 oranges

Preparation:

1. In a large, heavy-bottomed saucepan, melt 2 tablespoons of butter over high heat. Add the chopped onion and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes, until the onions are dark brown. Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
2. Add red wine, coriander seeds, nutmeg, cinnamon sticks, thyme, and lemon juice. Season with salt and pepper to taste. When the liquid begins to boil, cover the pan and place in the oven preheated to 175°C (350°F). Simmer for about an hour, stirring at least twice.
3. Peel the oranges and cut into slices.
4. When the cabbage is almost done, season the turkey cutlets with salt and pepper and drizzle generously with olive oil.
5. Heat a grill pan and add the turkey cutlets. Cook for about 4 minutes per side. Depending on the size of your pan, you may need to cook in two batches. Cover the cutlets with foil and let them rest.
6. In a nonstick skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add the orange slices and cook until golden brown. This will only take a few minutes. Serve and enjoy!