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Turkey Cutlets with Cranberry Sauce

Source of Recipe

Macklinda


List of Ingredients

Turkey Cutlets with Cranberry Sauce


1 lb. turkey cutlets
3 tablespoons flour
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
2/3 cup whole berry cranberry sauce (canned)
1 tablespoon lemon juice
1 cup water
1 chicken bouillon cube or 1 teaspoon instant chicken bouillon
1 teaspoon cornstarch mixed with 1-2 tablespoons cold water


Recipe


Mix flour and salt on waxed paper.

Dredge cutlets in flour mixture.

Heat oil in nonstick skillet over medium high heat.

Cook floured cutlets in hot oil until no pink remains and edges are golden.

Remove cutlets to plate.

Stir cranberry sauce, lemon juice, water, and bouillon into drippings in skillet.

Bring to boiling, stirring and scraping the skillet with a nonstick-safe spoon or whisk.

Stir cornstarch/cold water mixture into liquid in pan, stirring constantly until thickened slightly and returned to boil.

Boil, stirring, one minute.

Return turkey to the skillet.

Heat through.

Serve with sauce spooned over cutlets.