Seared Turkey Cutlets With Cranberry—Caramelized Onion Salsa

• 2 teaspoons olive oil
• 8 ounces turkey cutlets (about 4 cutlets)
• 3/8 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 cup prechopped onion
• 1/4 cup water
• 3 tablespoons sweetened dried cranberries, chopped
• 2 tablespoons white balsamic vinegar
• Chopped fresh parsley (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/8 teaspoon salt and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Divide turkey between 2 plates; keep warm.
2. Add onion to pan. Cook 3 minutes, stirring frequently; add remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Cook 5 minutes or until onion is tender and golden, stirring frequently. Stir in water, cranberries, and vinegar; cook 2 minutes or until cranberries are tender. Remove from heat; stir in parsley, if desired.
3. Serve with: Roasted Brussels Sprouts a l'Orange

olive oil, turkey cutlets, salt, freshly ground black pepper, onion, water, cranberries, white balsamic vinegar, fresh parsley

Taken from www.myrecipes.com/recipe/turkey-cutlets-cranberry (may not work)