Turkey is easy and healthy meal year-round

If by now you haven't hit turkey fatigue, consider going back to this all-American bird for easy, speedy and healthy weeknight meals.

There's no need to mess with the whole bird. Turkey breast cutlets are thin slices of skinless meat that cook quickly and require almost no prep. Plus, they have only half a gram of fat per 4-ounce serving.

Turkey breast cutlets can be purchased fresh or frozen, and range in size from large slices to narrow "tenders" cut from the breast tenderloin.

These cutlets can be used in almost any recipe that calls for boneless, skinless chicken breasts, though you'll need to reduce the cooking time and stick with moderate heat.

Sauteed Turkey Breast with Cranberry-Cherry Sauce

12-ounce package fresh cranberries

1/2 cup Port

2/3 cup sugar

3/4 teaspoon salt, divided

3/4 cup water

1/2 cup dried sour cherries

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

1 1/2 pounds thinly sliced turkey breast cutlets

1 tablespoon olive oil

In a medium saucepan over medium-high, combine the cranberries, Port, sugar, 1/2 teaspoon of the salt and the water. Bring to a boil. Simmer until the cranberries burst, about 4 to 6 minutes. Add the dried cherries and simmer for another 5 minutes. Remove from the heat.

Meanwhile, in a shallow dish, combine the flour, the remaining 1/4 teaspoon of salt and the pepper.

Coat both sides of the turkey cutlets with the flour mixture.

In a large nonstick skillet over medium-high, heat the oil.

Add the cutlets and cook until lightly browned on both sides and no longer pink at the center, about 2 minutes per side.

Serve cutlets topped with cranberry-cherry sauce.