- Prep: 10 min
- Cook Time: 38 min
- Total: 48 min
- Serving: 4 Servings
The pomegranate juice creates a sweet and tart sauce for the roasted turkey cutlets and fennel in this dish.
- 4 medium fennel bulbs, cored and thickly sliced
- 5 teaspoons canola oil, divided
- 1/2 teaspoon chopped fresh thyme, plus 1 sprig
- 1 teaspoon sea salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 4 turkey cutlets, 1/4 inch thick (1 pound)
- 1 cup pomegranate juice
- 1/4 cup reduced-sodium chicken broth or water
- 1 teaspoon cornstarch
- Preheat the oven to 450 degrees.
- In a large bowl, add the fennel with the thyme, 1/4 teaspoon of salt, 1/4 teaspoon of pepper and 3 teaspoons of the oil, and toss to coat.
- Transfer the fennel to a baking pan and place in the oven for 25 minutes.
- In the meantime, heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat. Thoroughly sprinkle the turkey with the remaining salt and pepper and then place in the frying pan. Cook for 3 minutes per side and then place on a plate.
- Pour the pomegranate juice into the pan, scraping up any bits on the bottom of the pan. Bring the mixture to a boil, stirring frequently for 8 minutes. Remove the thyme and discard.
- In a small bowl, whisk together the cornstarch and the broth until smooth. Slowly add to the pomegranate mixture, whisking to combine, and then cook for about 20 seconds.
- Place turkey and any juices back into the pan and continue to cook for 1 minute until heated through. Serve immediately with the roasted fennel.