Cranberry-Orange Turkey Cutlets

Oxmoor House
Prep: 5 minutes; Cook: 20 minutes. If you can't find turkey cutlets, you can use turkey tenderloin. Cut the tenderloin into slices, and pound to a 1/4-inch thickness.
4 servings (serving size: 3 ounces turkey cutlets and 1/4 cup sauce)


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1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 pound turkey cutlets
1 tablespoon olive oil, divided
1/4 cup finely chopped onion
2/3 cup orange juice
1/2 cup fat-free, less-sodium chicken broth
1/2 cup cranberry-orange crushed fruit (such as Ocean Spray)


Combine first 4 ingredients in a shallow dish. Dredge turkey cutlets in flour mixture.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of turkey cutlets, and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; keep warm. Repeat process with remaining 1 1/2 teaspoons oil and turkey cutlets.

Add onion to pan, and cook over medium heat 1 minute. Add juice and broth; stir, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and cook 6 to 7 minutes or until slightly thickened. Add cranberry-orange crushed fruit, and cook 1 minute or until thoroughly heated. Spoon sauce over cutlets.

Created date

April 2008

Nutritional Information

Calories 270
Caloriesfromfat 14 %
Fat 4.3 g
Satfat 0.7 g
Monofat 2.6 g
Polyfat 0.5 g
Protein 29.5 g
Carbohydrate 27.4 g
Fiber 0.6 g
Cholesterol 70 mg
Iron 2 mg
Sodium 581 mg
Calcium 25 mg