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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

257.9 calories; protein 29.8g 60% DV; carbohydrates 26.2g 8% DV; exchange other carbs 1.5; dietary fiber 2.9g 12% DV; sugars 12.7g; fat 3.9g 6% DV; saturated fat 0.3g 1% DV; cholesterol 45mg 15% DV; vitamin a iu 119.1IU 2% DV; vitamin c 28mg 47% DV; folate 47.4mcg 12% DV; calcium 16mg 2% DV; iron 2.2mg 12% DV; magnesium 12.3mg 4% DV; potassium 185.5mg 5% DV; sodium 296.1mg 12% DV; thiamin 0.1mg 14% DV.