Cranberry-Orange Turkey Cutlets Recipe

Cranberry-Orange Turkey Cutlets Recipe
Cranberry-Orange Turkey Cutlets Recipe photo by Taste of Home
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Cranberry-Orange Turkey Cutlets Recipe

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"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound turkey breast cutlets
  • 1 cup dry bread crumbs
  • 1 egg white
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon salt
  • 3/4 cup cranberry-orange sauce* or whole-berry cranberry sauce
  • 1 tablespoon olive or canola oil

Directions

Flatten turkey to 1/4-in. thickness. Place bread crumbs in a shallow bowl. In another 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 juices run clear. Serve sauce over 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.
Originally published as Cranberry-Orange Turkey Cutlets in Light & Tasty December/January 2004, p11

Nutritional Facts

1 turkey tenderloin with 3 tablespoons sauce: 399 calories, 9g fat (1g saturated fat), 82mg cholesterol, 609mg sodium, 44g carbohydrate (0 sugars, 1g fiber), 34g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1/2 fat.

  • 1 pound turkey breast cutlets
  • 1 cup dry bread crumbs
  • 1 egg white
  • 1 tablespoon fat-free milk
  • 1/2 teaspoon salt
  • 3/4 cup cranberry-orange sauce* or whole-berry cranberry sauce
  • 1 tablespoon olive or canola oil
  1. Flatten turkey to 1/4-in. thickness. Place bread crumbs in a shallow bowl. In another bowl, beat the egg white, milk and salt. Dip turkey into egg white mixture, then coat with crumbs. Refrigerate turkey, uncovered, for 10 minutes.
  2. 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 juices run clear. Serve sauce over 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.
Originally published as Cranberry-Orange Turkey Cutlets in Light & Tasty December/January 2004, p11

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