Sauteed Turkey Cutlets With Cranberry Orange Glaze Recipe

1. 1

   In a bowl, whisk egg white and salt till frothy.

2. 2

   In a shallow bowl have bread crumbs ready.

3. 3

   Dip cutlets in egg white, let excess drip off.

4. 4

   Coat them with bread crumbs.

5. 5

   Transfer cutlets to a rack set on a baking sheet.

6. 6

   Refrigerateuncovered 15-20 min.

7. 7

   Meanwhile, in small saucepan, boil cranberry juice till reduced to 1/2 c., add in brown sugar and vinegar, boil till mix is syrupy.

8. 8

   Stir in orange zest, keep glaze hot.

9. 9

   In large skillet, heat 1/4 inch of oil over moderate heat till warm, not smoking.

10. 10

    Fry cutlets in 2 batches turning once for 1-2 min.

11. 11

    Transfer cutlets to drain on paper towels.

12. 12

    Divide between 2 plates.

13. 13

    Drizzle the cutlets with cranberry glaze.

* Per serving · 4 servings · Values may vary.

No additional tips available.