Cranberry Turkey Cutlets

By The Canadian Living Test Kitchen

176 people added this to their Recipe Box

Cranberry Turkey Cutlets
Photography by Matthew Kimura

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	238238 cal
pro	13 g13g pro
total fat	10 g10g total fat
sat. fat	2 g2g sat. fat
carb	24 g24g carb
fibre	1 g1g fibre
chol	39 mg39mg chol
sodium	314 mg314mg sodium
% RDI:	-
calcium	44 calcium
iron	1414 iron
vit C	22 vit C
folate	33 folate

Ingredients

1/2 cup dry breadcrumbs 1/2 1/2cup cupdry breadcrumbs
1 tsp crumbled dried sage 1 1tsp tspcrumbled dried sage
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
4 turkey cutlets , (8 oz/250 g total)4 4turkey cutletturkey cutlets, (8 oz/250 g total)
Sauce:
1/2 cup cranberry sauce 1/2 1/2cup cupcranberry sauce
2 tbsp water 2 2tbsp tbspwater
1 tsp grated orange rind 1 1tsp tspgrated orange rind
1 pinch salt 1 1pinch pinchsalt
1 pinch pepper 1 1pinch pinchpepper

Preparation

In shallow dish, mix bread crumbs, sage, salt and pepper.

Brush 1 tbsp (15 mL) of the oil all over cutlets; press into crumb mixture to coat both sides.

In nonstick skillet, heat remaining oil over medium heat; cook cutlets, turning once, for 4 to 5 minutes or until golden and no longer pink inside.

Remove to plate; keep warm.

Sauce: Add cranberry sauce, water, orange rind, salt and pepper to pan; simmer for 2 minutes or until hot. Serve with cutlets.

Additional information :

Substitution: You can also use pork or veal cutlets. Or try 4 boneless skinless chicken breasts and cook for 4 to 6 minutes per side or until no longer pink inside.

Keywords : Dinner; Turkey; Cranberries; Skillet;

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