Sauteed Turkey Cutlets With Fruit And Walnuts
|Flour||1⁄4 Cup (4 tbs)|
|Turkey cutlets||1 Pound (8 Small Pieces)|
|Granny smith apple||1 Large, unpeeled|
|Olive oil/Other vegetable oil||3 Tablespoon|
|Cranberries||1⁄2 Cup (8 tbs) (Fresh Or Frozen)|
|Apple juice||1⁄2 Cup (8 tbs)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
1 In a shallow bowl, combine the flour, salt and pepper. Dredge the turkev lightly in the seasoned flour, reserving the excess.
2 Thinly slice the onion. Cut the apple into bite-size pieces.
3 In a large skillet, warm 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until the butter is melted. Add half the turkey and brown all over, 2 to 3 minutes per side. Remove the turkey to a plate and cover loosely to keep warm. Add another 1 tablespoon butter and 1 tablespoon oil. Brown the remaining turkey and add it to the plate with the first batch.
4 Add the remaining 1 tablespoon each butter and oil to the skillet. Add the onion and apple, and saute until the onion begins to brown and the apple is softened, about 4 minutes.
5 Stir in the reserved dredging mixture, cinnamon, sugar and cranberries, and cook, stirring, until the flour is no longer visible, about 30 seconds. Stir in the apple juice and chicken broth, and bring the mixture to a boil, stirring frequently.
6 Return the turkey (and any juices that have accumulated on the plate) to the skillet. Reduce the heat to low, cover and simmer until the turkey is just cooked through, 2 to 3 minutes.
7 Meanwhile, if desired, toast the walnuts in an ungreased skillet over medium heat or in an oven or toaster oven at 375°.