Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

  • Patten Posted: 02/08/11
    Worthy of a Special Occasion

    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!

  • nyfoodie Posted: 08/14/09
    Worthy of a Special Occasion

    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!

  • KW0410 Posted: 12/05/08
    Worthy of a Special Occasion

    My children and husband and I all loved this -- very flavorful!! Will definitely make this again. I served it with Buttermilk Mashed Potatoes, Brussels Sprouts, and rolls.

  • KKonrad Posted: 01/09/10
    Worthy of a Special Occasion

    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.

  • VannieNY Posted: 05/22/11
    Worthy of a Special Occasion

    i tried this last week & it was AMAZINGGG. i added a little more oj as the other reviewers suggested & more dijon b/c i love mustard & spice. this recipe will be reused multiple times:)

  • EllenDeller Posted: 05/12/13
    Worthy of a Special Occasion

    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.


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