Prep: 5 minutes; Cook: 20 minutes. If you can't find turkey cutlets, you can use turkey tenderloin. Cut the tenderloin into slices, and pound to a 1/4-inch thickness.

Recipe by Oxmoor House January 2003


Recipe Summary test

4 servings (serving size: 3 ounces turkey cutlets and 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients in a shallow dish. Dredge turkey cutlets in flour mixture.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of turkey cutlets, and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; keep warm. Repeat process with remaining 1 1/2 teaspoons oil and turkey cutlets.

  • Add onion to pan, and cook over medium heat 1 minute. Add juice and broth; stir, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and cook 6 to 7 minutes or until slightly thickened. Add cranberry-orange crushed fruit, and cook 1 minute or until thoroughly heated. Spoon sauce over cutlets.


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Nutrition Facts

270 calories; calories from fat 14%; fat 4.3g; saturated fat 0.7g; mono fat 2.6g; poly fat 0.5g; protein 29.5g; carbohydrates 27.4g; fiber 0.6g; cholesterol 70mg; iron 2mg; sodium 581mg; calcium 25mg.