Cranberry Turkey Cutlets
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 238 |
| pro | 13 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 24 g |
| fibre | 1 g |
| chol | 39 mg |
| sodium | 314 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit C | 2% |
| folate | 3% |
Suggested Recipes
-
1/2 cup (125 mL) dry bread crumbs
1 tsp (5 mL) crumbled dried sage
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) vegetable oil
4 turkey cutlets (8 oz/250 g total)
Sauce:
1/2 cup (125 mL) cranberry sauce
2 tbsp (25 mL) water
1 tsp (5 mL) grated orange rind
Pinch each salt and pepper
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.
Tags:
Main Course; Poultry-Turkey; Fruits; Skillet; Make It Tonight;
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