Turkey Cutlets and
Orange-Cranberry Sauce


Both turkey and cranberries are plentiful and reasonably priced this time of year. Take advantage of the savings and the seasonal freshness of this flavorful dish. Note: Fresh cranberries freeze well, so buy them when they’re at their peak, then consider making this dish in the summertime for a taste of Thanksgiving in July!
NOTE: Use cooking spray instead of butter and oil and cut additional calories and fat.


NUTRITIONAL INFORMATION:
PER SERVING

Calories: 271
Total fat: 7.4g
Saturated fat: 2.5g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 2.4g
Protein: 29.4g
Carbohydrate: 19.9g
Fiber: 1.2g
Cholesterol: 78mg
Iron: 1.9mg
Sodium: 439mg
Calcium: 24mg

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Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
8 (2-ounce) turkey cutlets
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
1 cup fresh orange juice
2 teaspoons Dijon mustard
1/3 cup dried cranberries



PREPARATION

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.  Raise heat to medium-high for about 2 minutes, allowing butter to turn golden brown. Add cutlets to pan and cook 2 minutes on each side or until golden brown. Remove cutlets from pan and keep warm.

4.  Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring sauce mixture to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.



Servings: 4
2 cutlets and 2½ tablespoons sauce each







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