Nutrition per serving may change if servings are adjusted.
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)
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground pepper
1½ pounds turkey cutlets, (about ¼ 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 1½ 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 1½ teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.