Turkey cutlets

[carolirish]

Just two of us this year, and I am in pain from a twisted ankle.  Surgery end of the year, so no standing and cooking all day.  Bought a pkg of turkey cutlets.  Thinking of baking them on top of green bean casserole to keep them moist--maybe about 25 minutes.  Does this sound like it would turn out?  Do not wish to fry them...

[colson1007]

I would bake them in foil packets with a bit of broth, S&P and whatever Thanksgiving-ish spices you have on hand.

[carolirish]

Nice idea. TY!

[patty]

How did you cook your cutlets?

[sissym]

Carol this is very quick, very delicious and has a very festive taste and presentation. It goes well with sweet or mashed potatoes or whatever you want to serve. It is ready very, very quickly. I do not use fresh orange juice either.

Turkey Cutlets with Orange-Cranberry Pan Sauce

1 tablespoon butter
1 tablespoon vegetable oil
8 (2-ounce) turkey cutlets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 cup fresh orange juice
2 teaspoons Dijon mustard
1/3 cup dried cranberries


Melt butter and oil in a large nonstick skillet over low heat.

While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2/3 cup (about 5 minutes). Serve sauce over cutlets.



Yield: 4 servings (serving size: 2 cutlets and about 2 1/2 tablespoons sauce)

CALORIES 271 FAT 7.4g FIBER 1.2g

Cooking Light, MARCH 2004

[sissym]

Oops just realized you were talking about Thanksgiving/thought it was Christmas.