Turkey Cutlets with Tangerine-Cranberry Sauce
If tangerine juice isn't available, try another sweet tart juice. Obviously orange juice would be fine, but pineapple-orange juice would be an interesting variation.
  • 1 cup fresh or frozen cranberries
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup frozen tangerine juice concentrate, thawed
  • 2 teaspoons grated lemon zest
  • 4 turkey cutlets (4 ounces each), halved
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 tablespoon light brown sugar
  • 1 tablespoon dark rum (optional)

1. In a small saucepan, combine the cranberries, chicken broth, tangerine juice concentrate, and lemon zest, and bring to a boil over medium-high heat. Reduce the heat to low and simmer, uncovered, while you prepare the turkey.

2. In a shallow bowl, combine the flour, salt, and pepper. Dredge the turkey in the seasoned flour; reserve the excess flour.

3. In a large nonstick skillet, heat the oil over medium-high heat. Add the turkey and cook until golden, about 3 minutes per side. Transfer the turkey to a plate and cover loosely to keep warm.

4. Stir in the reserved dredging flour and cook, stirring, until the flour is no longer visible, about 30 seconds. Add the simmering tangerine juice-cranberry mixture, the brown sugar, and rum (if using), and cook until the sauce is slightly thickened, 1 to 2 minutes.

5. Return the turkey to the skillet and turn to coat with the sauce. Cook until heated through, 1 to 2 minutes.

Nutritional Information
Per serving: 254 calories, 5.4g total fat (.9g saturated), 70mg cholesterol, 1.4g dietary fiber (.4g soluble), 18g carbohydrate, 30g protein, 316mg sodium.
Good source of: niacin, selenium, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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