Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce Recipe
Karry Hosford
The sauce also goes great with chicken breasts. Serve with a wild rice mix.

Yield:

4 servings (serving size: 2 cutlets and about 2 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Pam Anderson,

Cooking Light

March 2004
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