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Karry Hosford Photo by: Karry Hosford

Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

The sauce also goes great with chicken breasts. Serve with a wild rice mix.

Cooking Light MARCH 2004

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

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.

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
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Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce recipe

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