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. Source: EatingWell Magazine, November/December 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

258 calories; 3.9 g total fat; 0.3 g saturated fat; 45 mg cholesterol; 296 mg sodium. 186 mg potassium; 26.2 g carbohydrates; 2.9 g fiber; 13 g sugar; 29.8 g protein; 119 IU vitamin a iu; 28 mg vitamin c; 47 mcg folate; 16 mg calcium; 2 mg iron; 12 mg magnesium;