Turkey Cutlets With Cranberry Sauce

• 1 lb. turkey cutlets
• 3 Tbsp. all-purpose flour
• salt
• 2 Tbsp. olive or salad oil
• 2/3 c. whole berry cranberry sauce
• 1 Tbsp. lemon juice
• 1 tsp. cornstarch
• 1 chicken flavor bouillon cube or envelope

1. If turkey cutlets are thick, with meat mallet or dull edge of French knife, pound them to 1/8-inch thickness.
2. Cut cutlets into 3 x 3-inch pieces.
3. On waxed paper, combine flour and 1/2 teaspoon salt.
4. Dip turkey pieces into flour mixture to coat.
5. In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets, half at a time, 2 to 3 minutes until turkey cutlets are lightly browned and lose their pink color throughout; remove to bowl.
6. In the same skillet, stir cranberry sauce, lemon juice, cornstarch, chicken flavor bouillon, 1/2 teaspoon salt and 1 cup water.
7. Cook, stirring constantly, until sauce boils and thickens slightly.
8. Boil 1 minute.
9. Return turkey cutlets to skillet; heat through.
10. Spoon mixture onto warm platter.
11. Makes 4 servings.
12. Each serving contains about 290 calories, 9 g fat, 68 mg cholesterol and 630 mg sodium.

turkey cutlets, flour, salt, olive, whole berry, lemon juice, cornstarch, chicken flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004696 (may not work)