A flavorful cranberry-orange compote is a tangy accompaniment to quick-cooking turkey cutlets. Make it a meal: Serve with Glazed Rutabagas & Potatoes and Garlicky Green Beans.
Active Time: 40 minutes |
Total Time: 40 minutes
4 teaspoons canola oil, divided
1 onion, thinly sliced, (about cup)
2 cups fresh cranberries
1 teaspoon freshly grated orange zest
1 cup orange juice
2 tablespoons sugar
1 teaspoons balsamic vinegar, or 1 teaspoon cider vinegar
1 apple, peeled and shredded (about 1 cup)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds turkey cutlets, (about 1/4 inch thick)
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.
Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.
Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.
Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.
Per serving :
4 g Fat;
0 g Sat;
2 g Mono;
45 mg Cholesterol;
26 g Carbohydrates;
30 g Protein;
3 g Fiber;
296 mg Sodium;
179 mg Potassium