Sauteed Turkey Cutlets With Cranberry Orange Glaze Recipe

• 1 lg. egg white
• 1/4 teaspoon salt
• 1 c. fine seasoned bread crumbs
• 4 (1 inch) thick turkey cutlets, pounded to 1/8 inch thickness
• 1 c. cranberry juice
• 2 tbsp. lightly packed brown sugar
• 1 tbsp. cider vinegar
• 1/4 teaspoon freshly grated orange zest
• Vegetable oil for frying

1. In a bowl, whisk egg white and salt till frothy.
2. In a shallow bowl have bread crumbs ready.
3. Dip cutlets in egg white, let excess drip off.
4. Coat them with bread crumbs.
5. Transfer cutlets to a rack set on a baking sheet.
6. Refrigerateuncovered 15-20 min.
7. Meanwhile, in small saucepan, boil cranberry juice till reduced to 1/2 c., add in brown sugar and vinegar, boil till mix is syrupy.
8. Stir in orange zest, keep glaze hot.
9. In large skillet, heat 1/4 inch of oil over moderate heat till warm, not smoking.
10. Fry cutlets in 2 batches turning once for 1-2 min.
11. Transfer cutlets to drain on paper towels.
12. Divide between 2 plates.
13. Drizzle the cutlets with cranberry glaze.

egg white, salt, bread crumbs, turkey cutlets, cranberry juice, brown sugar, cider vinegar, freshly grated orange zest, vegetable oil

Taken from cookeatshare.com/recipes/sauteed-turkey-cutlets-with-cranberry-orange-glaze-41640 (may not work)