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Cranberry-Orange Turkey Cutlets

Yield 4 servings (serving size: 3 ounces turkey cutlets and 1/4 cup sauce)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

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