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Sauteed Turkey Cutlets with Tangerine-Cranberry Pan Sauce

Posted Sep 12 2008 3:56pm

Adapted from Cooking Light, March 2004. The original recipe called for orange juice. But tangerines are lower in potassium and have a similar flavor. You'll probably have to squeeze your own, because I've never seen tangerine juice in the market. My inspiration for the substitution was a recipe for Mock Mimosas that I found in my dialysis unit waiting room. It called for tangerine juice ... and I thought, Eureka! Why hadn't I thought of that before?

1 tablespoon butter
1 tablespoon vegetable oil
8 2-oz. turkey cutlets
Pinch of kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 cup fresh tangerine juice
2 teaspoons Dijon mustard
1/3 cup dried cranberries

1. Melt butter and oil in a large nonstick skillet over low heat.

2. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour.

3. 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 cup (about 5 minutes). Serve sauce over cutlets.

Makes 4 servings.

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