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Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

Cooking Light

Karry Hosford

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Worthy of a Special Occasion

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

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

Calories:
271 (25% from fat)
Fat:
7.4g (sat 2.5g,mono 1.9g,poly 2.4g)
Protein:
29.4g
Carbohydrate:
19.9g
Fiber:
1.2g
Cholesterol:
78mg
Iron:
1.9mg
Sodium:
439mg
Calcium:
24mg
Pam Anderson, Cooking Light, MARCH 2004