Turkey Cutlets With Cranberry Sauce

1. 1

   If turkey cutlets are thick, with meat mallet or dull edge of French knife, pound them to 1/8-inch thickness.

2. 2

   Cut cutlets into 3 x 3-inch pieces.

3. 3

   On waxed paper, combine flour and 1/2 teaspoon salt.

4. 4

   Dip turkey pieces into flour mixture to coat.

5. 5

   In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets, half at a time, 2 to 3 minutes until turkey cutlets are lightly browned and lose their pink color throughout; remove to bowl.

6. 6

   In the same skillet, stir cranberry sauce, lemon juice, cornstarch, chicken flavor bouillon, 1/2 teaspoon salt and 1 cup water.

7. 7

   Cook, stirring constantly, until sauce boils and thickens slightly.

8. 8

   Boil 1 minute.

9. 9

   Return turkey cutlets to skillet; heat through.

10. 10

    Spoon mixture onto warm platter.

11. 11

    Each serving contains about 290 calories, 9 g fat, 68 mg cholesterol and 630 mg sodium.

* Per serving · 4 servings · Values may vary.

No additional tips available.