Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 3

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

Pam Anderson
Recipe by Cooking Light March 2004

Gallery

Karry Hosford

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter and oil in a large nonstick skillet over low heat.

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  • 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.

Nutrition Facts

271 calories; calories from fat 25%; fat 7.4g; saturated fat 2.5g; mono fat 1.9g; poly fat 2.4g; protein 29.4g; carbohydrates 19.9g; fiber 1.2g; cholesterol 78mg; iron 1.9mg; sodium 439mg; calcium 24mg.
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