Holiday Turkey Cutlets
|Turkey cutlets||1 Pound, cut into 8 pieces|
|All purpose flour||3 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Fresh cranberries||3⁄4 Cup (12 tbs)|
|Canned low sodium chicken broth||1⁄2 Cup (8 tbs), undiluted|
|Red wine vinegar||2 Tablespoon|
|Fat free catalina dressing||2 Tablespoon (Commercial)|
1. Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Dredge cutlets in flour.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add cutlets, and cook 2 minutes on each side or until browned. Transfer to a platter, and keep warm. Wipe drippings from skillet with a paper towel.
3. Place skillet over medium-high heat until hot. Add onion, and saute until tender. Add cranberries and next 5 ingredients; bring to a boil. Reduce heat, and simmer 3 to 4 minutes or until cranberries pop. Spoon over cutlets, and serve immediately. If desired, garnish with sage sprigs and orange slices.