Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 25%
  • Fat: 7.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 2.4g
  • Protein: 29.4g
  • Carbohydrate: 19.9g
  • Fiber: 1.2g
  • Cholesterol: 78mg
  • Iron: 1.9mg
  • Sodium: 439mg
  • Calcium: 24mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy