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

1. Melt butter and oil in a large nonstick skillet over low heat.
2. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.
3. 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)