Sauteed Turkey Cutlets with Orange-Cranberry Pan Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sauce also goes great with chicken breasts. Serve with a wild rice mix. Ingredients:
1 tablespoon butter |
1 tablespoon vegetable oil |
8 (2-ounce) turkey cutlets |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 cup all-purpose flour |
1 cup fresh orange juice |
2 teaspoons dijon mustard |
1/3 cup dried cranberries |
Directions:
1. Melt butter and oil in a large nonstick skillet over low heat.
2. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
3. 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.
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