Turkey Cutlets with Cranberry Compote

Preparation

1. 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.
2. Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.
3. 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.
4. 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

Per serving: 256 calories; 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.

Nutrition Bonus: Vitamin C (47% daily value).

2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 fruit, 4 very lean meat, 1/2 fat

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