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Turkey Cutlets with Cranberry and Orange
Breaded Turkey Cutlets topped with a sweet Cranberry Orange Glaze
1 cup(s) bread crumbs, dry, fine
2 large egg white
1/2 teaspoon(s) salt
8 3 oz. turkey cutlet
2 cup(s) cranberry juice
4 tablespoon(s) brown sugar, light
4 tablespoon(s) cider vinegar
1 large orange zested & juiced
1/8 teaspoon(s) salt
1 tablespoon(s) butter
1 tablespoon(s) oil
Place the breadcrumbs in a shallow dish. In a bowl whisk the egg white and salt until mixture is frothy. Dip cutlets in the egg white, letting excess drip off, coat with the breadcrumbs, and transfer cutlets to 2 large wax paper-covered baking sheet. Chill cutlets, uncovered, for 15 minutes.
In a small saucepan, boil cranberry juice until reduced to about 1/2 cup, add brown sugar and vinegar, and boil mixture until syrupy. Place orange zest and juice in a small pan and cook over medium high heat until reduced to syrup consistency. Stir reduced orange sauce into cranberry sauce. Add salt. Keep warm.
In a large skillet, heat the butter and oil over moderately high heat until it is hot, but not smoking, and fry cutlets in single _layer_s, turning once, until golden brown on both sides. Bake on foil covered cookie sheet in 400-degree oven until cooked throughout, approximately 10 to 15 minutes.
Place cutlets on warmed plates and drizzle sauce over the top.
Servings: 4
(Essential Recipes, published by the Culinary Business Academy)
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