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1
Start the baconcranberry Brussels sprouts by preheating a nonstick skillet over medium-high heat with the 2 tablespoons of vegetable oil.
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2
Add the chopped bacon and cook until crispy, about 2 to 3 minutes.
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3
Add the onions and thyme, season with salt and pepper, and cook for 3 to 4 more minutes.
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4
While the onions are cooking with the bacon, season the cutlets with the poultry seasoning, salt, and pepper on both sides, and dredge in the flour.
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5
Combine the bread crumbs and lemon zest in a shallow dish.
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6
Beat the eggs in a separate shallow dish with a splash of water.
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7
Heat 1/2 inch of vegetable oil in a large skillet over medium to medium-high heat.
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8
Coat the cutlets in eggs, then in breading, and add to the hot oil.
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9
Cook the cutlets in a single layer, in 2 batches if necessary, for about 3 or 4 minutes on each side, until their juices run clear and the breading is evenly browned.
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10
While the first batch of cutlets is cooking, add the defrosted Brussels sprouts to the bacon and onions, toss, and stir to combine.
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11
Add the dried cranberries and the chicken stock to the pan and continue to cook for 3 to 4 minutes, or until the Brussels sprouts are heated through and the cranberries have plumped.
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12
Finish the sprouts with the chopped parsley.
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13
Serve the turkey cutlets alongside the baconcranberry Brussels sprouts.
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14
Pass the lemon wedges; squeeze the juice over the cutlets at the table.
