Turkey Cutlets with Cranberry Coulis

• 1 tbsp olive oil (more if needed)
• 6 turkey cutlets
• Sea salt and freshly cracked pepper, to taste
• Garlic powder, to taste
• Sage, to taste
• 1/4 cup of flour

Season the turkey cutlets with sea salt, freshly cracked pepper, garlic powder, sage, to taste. Lightly dredge the cutlets in flour. Heat the olive oil in a skillet over medium high heat. Once the pan is hot, add the cutlets, and cook for 2-3 minutes. Flip the turkey cutlets and cook for 1-2 minutes or until golden brown.
Cranberry Coulis:

• 6 oz fresh cranberries
• 1/2 cup of sugar
• 3/4 cup of water
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp cinnamon

Combine the cranberries, sugar, water, ginger, cloves, and cinnamon in a small saucepan. Cook over low heat for 20 minutes or until the cranberries all pop. Blend the mixture with a immersion blender until smooth.
Serve the turkey cutlets with the cranberry coulis on the side for dipping.