1 T. butter
\n1 T. vegetable oil
\n8 (2-oz.) turkey cutlets
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n1\/4 C. all-purpose flour
\n1 C. fresh orange juice
\n2 tsp. Dijon mustard
\n1\/3 C. dried cranberries<\/p>\n
Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add cutlets to pan; cook 2 minutes on each side or until golden brown. Remove cutlets from pan; keep warm. Add juice, mustard, and cranberries to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 2\/3 C. (about 5 minutes). Serve sauce over cutlets.<\/p>\n
Yield: 4 servings
\nServing size: 2 cutlets and about 2 1\/2 T. sauce<\/p>\n
Calories: 271
\nFat: 7.4g
\nFiber: 1.2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. butter 1 T. vegetable oil 8 (2-oz.) turkey cutlets 1\/2 tsp. salt 1\/4 tsp. freshly ground black pepper 1\/4 C. all-purpose flour 1 C. fresh orange juice 2 tsp. Dijon mustard 1\/3 C. dried cranberries Melt butter and oil in a large nonstick skillet over low heat. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour. Increase heat to medium-high; heat 2 minutes or…<\/p>\n