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Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

Karry Hosford
Yield 4 servings (serving size: 2 cutlets and about 2 1/2 tablespoons sauce)
The sauce also goes great with chicken breasts. Serve with a wild rice mix.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 8 (2-ounce) turkey cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1 cup fresh orange juice
  • 2 teaspoons Dijon mustard
  • 1/3 cup dried cranberries

Nutrition Information

  • calories 271
  • caloriesfromfat 25 %
  • fat 7.4 g
  • satfat 2.5 g
  • monofat 1.9 g
  • polyfat 2.4 g
  • protein 29.4 g
  • carbohydrate 19.9 g
  • fiber 1.2 g
  • cholesterol 78 mg
  • iron 1.9 mg
  • sodium 439 mg
  • calcium 24 mg

How to Make It

  1. Melt butter and oil in a large nonstick skillet over low heat.

  2. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.

  3. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.