# What You’ll Need:
→ Turkey Preparation
01 - 4 turkey breast fillets (about 5.3 oz each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Herbed Crust
04 - 2.8 oz fresh breadcrumbs
05 - 2 tablespoons grated Parmesan cheese
06 - 1 tablespoon chopped fresh parsley
07 - 1 teaspoon dried thyme
08 - 1 teaspoon grated lemon zest
09 - 2 tablespoons olive oil
10 - 1 large egg, beaten
→ Quick Cranberry Sauce
11 - 7 oz fresh or frozen cranberries
12 - 2.8 oz granulated sugar
13 - 1/4 cup orange juice
14 - 1 teaspoon grated orange zest
15 - Pinch of ground cinnamon
→ For Cooking
16 - 2 tablespoons olive oil (for frying)
# How to Make It:
01 - Set oven to 400°F (200°C) to preheat.
02 - Pat turkey fillets dry. Season both sides with salt and freshly ground black pepper.
03 - In a shallow bowl, stir together breadcrumbs, grated Parmesan, chopped parsley, dried thyme, and lemon zest. Add 2 tablespoons olive oil and mix until evenly moistened.
04 - Dip each turkey fillet in the beaten egg, then coat thoroughly in the breadcrumb mixture, pressing gently to adhere on all sides.
05 - Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add breaded turkey fillets and cook for 2–3 minutes per side, until golden brown.
06 - Transfer skillet to the preheated oven. Bake for 10–12 minutes, or until the internal temperature of turkey reaches 165°F (74°C).
07 - While turkey bakes, combine cranberries, sugar, orange juice, orange zest, and a pinch of cinnamon in a small saucepan. Bring to a boil, reduce heat, and simmer for 8–10 minutes, stirring occasionally, until cranberries burst and sauce thickens. Remove from heat and let cool slightly.
08 - Plate turkey fillets hot and top generously with the cranberry sauce.
