Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce

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