1 to 1 1/4 pounds turkey breast cutlets
3 tbsp evoo, divided (plus additional, if necessary)
1/2 medium red onion, thinly sliced (or one large shallot, thinly sliced)
8 oz brussels sprouts, trimmed, quartered through root end if large, halved if small
3/4 cup chicken broth
1/4 cup dried sweetened cranberries
2 tbsp fresh sage, finely chopped
11/2 tsp cider vinegar (the recipe called for red wine vinegar but we were out)
1 tbsp butter
Sprinkle cutlets with salt and freshly ground black pepper. Sprinkle cutlets with flour, shaking off any excess. Heat 2 tbsp evoo in heavy large skillet over medium-high heat. Add cutlets to skillet and sauté until cooked through and golden brown, about 3 minutes per side. Add a little more evoo if the pan starts to look dry when you flip the cutlets. Transfer turkey to platter and tent with foil to keep warm.
Add remaining 1 tbsp evoo to same skillet. Add onions and stir until beginning to soften and turn brown, about 1 minute. Add brussels sprouts, broth, cranberries, and sage. Cover and cook until brussels sprouts are crisp-tender, stirring occasionally (or just firmly shaking the pan), about 5 minutes. Stir in vinegar. Add butter; stir until melted. Season to taste with salt and pepper.
Spoon brussels sprouts mixture over turkey cutlets and serve.