The sauce also goes great with chicken breasts. Serve with a wild rice mix.
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
How to Make It
Melt butter and oil in a large nonstick skillet over low heat.
While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
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.
We thought this recipe was very good. I eased the dijon into the pan sauce for fear that it would overwhelm the flavors as others mentioned but actually preferred it a little stronger. Wish that I had made more sauce. Served with roasted asparagus and couscous (to soak up extra sauce) and the whole thing came together from start to washed-prep-dishes finish in just shy of 30 minutes. I get sick of eating plain old boneless skinless chix breasts and the turkey was a great alternative!
Love this recipe for a delicious family meal My only change is to keep the meat in the pan while the sauce cooks, but then we like poultry securely well done. It's so moist and luscious. Added a bit of chopped parsley and served with couscous and stir-fried asparagus and shallots. I did need to make 2 servings for my husband, which meant 1 for me and 1 reheated for lunch.
I wish I had read the reviews first - would definitely increase the OJ:mustard ratio by adding more OJ or decreasing the mustard next time. Enjoyed the introduction to turkey cutlets and will have them again with this recipe and maybe in place of chicken/pork in others!
Very easy for a weeknight meal. Comes together quickly. Other than cutting the recipe in half to feed two, I made no changes. I cut it in half because I do not think it would reheat well and was easy to prepare again with the remaining ingredients a few days later.