Sautéed Turkey Cutlets with Orange-Cranberry Pan Sauce


  • 1 cup fresh orange juice
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 8 (2-ounce) turkey cutlets
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • + 2 more ingredients
    • 2 teaspoons Dijon mustard
    • 1/3 cup dried cranberries

1. Melt butter and oil in a large nonstick skillet over low heat. 2. While butter melts, sprinkle cutlets with salt and pepper. Place flour in a shallow dish. Dredge cutlets in flour; shake off excess flour. 3. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add...

View full recipe at SpringPad


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