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Holiday Turkey Cutlets

Chef.Foodie's picture
Ingredients
  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
  Sugar 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Fat free catalina dressing 2 Tablespoon (Commercial)
  Salt 1⁄4 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Browned
Occasion: 
Thanksgiving
Ingredient: 
Turkey
Servings: 
4

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