- Portion size 4 servings
Ingredients
Sauce:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 314 mg
- Protein 13 g
- Calories 238.0
- Total fat 10 g
- Cholesterol 39 mg
- Saturated fat 2 g
- Total carbohydrate 24 g
%RDI
- Iron 14.0
- Folate 3.0
- Calcium 4.0
- Vitamin C 2.0
