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Cranberry-Orange Turkey Cutlets

 Cranberry-Orange Turkey Cutlets
"Every time I make this, my husband suggests it would be a great company dish," notes Joan Tweed of Irmo, South Carolina. "It is easy to prepare, but looks elegant."
4 ServingsPrep/Total Time: 20 min.


  • 4 turkey breast tenderloins (4 ounces each)
  • 1 cup dry bread crumbs
  • 1 egg white
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon salt
  • 3/4 cup cranberry-orange or whole-berry cranberry sauce
  • 1 tablespoon olive oil


  • Flatten turkey to 1/4-in. thickness. Place bread crumbs in a shallow
  • bowl. In another shallow bowl, beat the egg white, milk and salt.
  • Dip turkey into egg white mixture, then coat with crumbs.
  • Refrigerate turkey, uncovered, for 10 minutes.
  • Meanwhile, in a small saucepan, heat cranberry-orange sauce. In a
  • large nonstick skillet, brown turkey in oil for 3-4 minutes on each
  • side or until no longer pink. Serve sauce with turkey. Yield: 4
  • servings.
Editor's Note: This recipe was tested with Ocean Spray Cranberry-Orange sauce. Look for it in the canned fruit section of your grocery store.
Nutritional Facts: 1 turkey tenderloin with 3 tablespoons sauce equals 399 calories,

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Cranberry-Orange Turkey Cutlets (continued)

Nutritional Facts: 9 g fat (1 g saturated fat), 82 mg cholesterol, 609 mg sodium, 44 g carbohydrate, 1 g fiber, 34 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.