1. Combine broth and cranberries in a medium saucepan, bring to a boil. Stir in rice, remove from heat. Cover and let stand 5 minutes.
2. Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Sprinkle turkey with salt. Add turkey to pan,cook 2 minutes on each side or until browned. Reduce heat to medium.
3. Spoon marmalade over turkey, cook 2 minutes or until thoroughly heated.
4. Fluff rice mixture with a fork, divide evenly among 4 plates. Top each serving with 2 cutlets.