Sauteed Turkey Cutlets With Cranberry Orange Glaze Recipe

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Servings: 6


Cost per serving $2.51 view details


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


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Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 6 servings
Calories 270  
Calories from Fat 49 18%
Total Fat 5.42g 7%
Saturated Fat 1.67g 7%
Trans Fat 0.0g  
Cholesterol 116mg 39%
Sodium 330mg 14%
Potassium 458mg 13%
Total Carbs 22.7g 6%
Dietary Fiber 0.9g 3%
Sugars 10.74g 7%
Protein 30.93g 49%
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