Sautéed 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.
butter, vegetable oil, turkey cutlets, salt, freshly ground black pepper, allpurpose, orange juice, mustard, cranberries
Taken from www.myrecipes.com/recipe/sauted-turkey-cutlets-with-orange-cranberry-pan-sauce (may not work)