Adding the olive oil to the pan after it's hot keeps it from smoking.
3 tablespoons orange juice
2 tablespoons white wine vinegar
2 tablespoons light mayonnaise
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 (16-ounce) package cabbage-and-carrot coleslaw
1 pound turkey cutlets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/3 cup water
How to Make It
Combine first 6 ingredients in a large bowl. Add coleslaw; toss to coat.
Heat a large skillet over high heat. Sprinkle both sides of cutlets evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add oil to pan. Add turkey, and cook 3 minutes on each side or until done. Remove from pan.
Add water to pan; bring to a simmer, scraping pan to loosen browned bits. Pour sauce over the cutlets. Serve with coleslaw.