Turkey Cutlets with Cranberry-Orange Sauce

4 ½ oz. protein, 1 carb, 1 veggie, & ½ fruit per serving*
   Ingredients:
    Sauce:
  • ½ cup fresh cranberries
  • ¼ cup unsweetened orange juice
  • 2 Tbl fat free, low or no-sodium chicken broth
  • 2 tsp light brown sugar
  • 1 Tbl orange liqueur
  • 1½ tsp lemon juice
  • 1/8 tsp orange peel, grated
  • 1/8 tsp ginger, ground



    •
  • 10 oz. (a little over ½ lb.) skinless turkey breast cutlets, pounded to ¼" thickness
  • 1 Tbl whole wheat flour
  • 2 tsp fat free margarine
  • dash pepper

  1. In 1 or 2 qt saucepan combine cranberries, orange juice, broth, liqueur, sugar, lemon juice, orange peel, and ginger, stirring to dissolve sugar.
  2. Cook over medium heat, stirring often, until cranberries burst and sauce thickens slightly (about 3 minutes).
  3. Set aside.
  4. Lightly coat turkey on both sides with flour.
  5. In non-stick skillet heat margarine until bubbly.
  6. Add turkey and cook, turning once, until lightly browned on both sides (2-3 minutes per side).
  7. Transfer turkey to serving plates and keep warm.
  8. In the same skillet add cranberry mixture and cook, scraping particles from bottom of pan, until heated through (1-2 minutes).
  9. Stir in pepper, then pour cranberry mixture over turkey.
  10. ENJOY!!!
* Makes 2 Servings...Not One Big One!
º For a complete meal, serve with ½ cup cooked brown, whole-grain, or wild rice and 1 cup steamed broccoli.

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