1 lb. Turkey Cutlets, 8 pieces

3 T. Flour

2 tsp. Vegetable Oil

3/4 C. chopped Onion

3/4 C. fresh Cranberries

1/2 C. Chicken Broth

2 T. Sugar

2 T. Red Wine Vinegar

2 T. Catalina Dressing

1/4 tsp. Salt

 

Flatten cutlets to 1/8” thickness, using a meat mallet or rolling pin with meat between 2 sheets of heavy duty plastic wrap; dredge in flour. Heat oil in large nonstick skillet over medium heat until hot. Add cutlets and cook 2 minutes per side or until browned. Transfer to platter and keep warm. Wipe drippings from skillet with paper towel. Place skillet over medium high heat. Add onion and sauté until tender. Add cranberries and next 5 ingredients; bring to a boil. Reduce heat and simmer 3 to 4 minutes or until cranberries pop. Spoon over cutlets and serve.