Post by Deleted on Nov 17, 2016 22:03:31 GMT -5
Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce
The sauce also goes great with chicken breasts. Serve with a wild rice mix.
Yield: 4 servings (serving size: 2 cutlets and about 2 1/2 tablespoons sauce)
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
Preparation
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.
Nutritional Information
Amount per serving
Calories 271 Caloriesfromfat 25 % Fat 7.4 g Satfat 2.5 g Monofat 1.9 g Polyfat 2.4 g Protein 29.4 g Carbohydrate 19.9 g Fiber 1.2 g Cholesterol 78 mg Iron 1.9 mg Sodium 439 mg Calcium 24 mg
Doing the for Thanksgiving
The sauce also goes great with chicken breasts. Serve with a wild rice mix.
Yield: 4 servings (serving size: 2 cutlets and about 2 1/2 tablespoons sauce)
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
Preparation
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.
Nutritional Information
Amount per serving
Calories 271 Caloriesfromfat 25 % Fat 7.4 g Satfat 2.5 g Monofat 1.9 g Polyfat 2.4 g Protein 29.4 g Carbohydrate 19.9 g Fiber 1.2 g Cholesterol 78 mg Iron 1.9 mg Sodium 439 mg Calcium 24 mg
Doing the for Thanksgiving