Cranberry-Orange Turkey Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 5 minutes; Cook: 20 minutes. If you can't find turkey cutlets, you can use turkey tenderloin. Cut the tenderloin into slices, and pound to a 1/4-inch thickness. Ingredients:
1/4 cup all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
1 pound turkey cutlets |
1 tablespoon olive oil, divided |
1/4 cup finely chopped onion |
2/3 cup orange juice |
1/2 cup fat-free, less-sodium chicken broth |
1/2 cup cranberry-orange crushed fruit (such as ocean spray) |
Directions:
1. Combine first 4 ingredients in a shallow dish. Dredge turkey cutlets in flour mixture.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of turkey cutlets, and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; keep warm. Repeat process with remaining 1 1/2 teaspoons oil and turkey cutlets.
3. Add onion to pan, and cook over medium heat 1 minute. Add juice and broth; stir, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil, and cook 6 to 7 minutes or until slightly thickened. Add cranberry-orange crushed fruit, and cook 1 minute or until thoroughly heated. Spoon sauce over cutlets.
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