Directions:
- Melt butter and oil in a large nonstick skillet over low heat.
- While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
- Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.18 Kcal (930 kJ) | ||
| Calories from fat | 69.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.69g | 12% | |
|---|---|---|---|
| Cholesterol | 44.49mg | 15% | |
| Sodium | 354.01mg | 15% | |
| Potassium | 334.84mg | 7% | |
| Total Carbs | 20.55g | 7% | |
| Sugars | 11.49g | 46% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 17.99g | 36% | |
| Vitamin C | 31.1mg | 52% | |
| Iron | 0.8mg | 4% | |
| Calcium | 15.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 151.29 Kcal (633 kJ) | ||
| Calories from fat | 47.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.24g | 12% | |
|---|---|---|---|
| Cholesterol | 30.29mg | 15% | |
| Sodium | 241.06mg | 15% | |
| Potassium | 228.01mg | 7% | |
| Total Carbs | 14g | 7% | |
| Sugars | 7.82g | 46% | |
| Dietary Fiber | 0.64g | 4% | |
| Protein | 12.25g | 36% | |
| Vitamin C | 21.1mg | 52% | |
| Iron | 0.6mg | 4% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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