Holiday Turkey Cutlets Recipe


Difficulty LevelMediumHealth IndexJust Enjoy
Main Ingredient


 Turkey cutlets1 Pound, cut into 8 pieces
 All purpose flour3 Tablespoon
 Vegetable oil2 Teaspoon
 Chopped onion3⁄4 Cup (12 tbs)
 Fresh cranberries3⁄4 Cup (12 tbs)
 Canned low sodium chicken broth1⁄2 Cup (8 tbs), undiluted
 Sugar2 Tablespoon
 Red wine vinegar2 Tablespoon
 Fat free catalina dressing2 Tablespoon (Commercial)
 Salt1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 253 Calories from Fat 34

% Daily Value*

Total Fat 4 g5.9%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 225.2 mg9.4%

Total Carbohydrates 33 g10.9%

Dietary Fiber 1.8 g7.1%

Sugars 11.5 g

Protein 22 g44.4%

Vitamin A 0.3% Vitamin C 8.3%

Calcium 1.2% Iron 4.1%

*Based on a 2000 Calorie diet


1. Place cutlets between 2 sheets of heavy-duty plastic wrap, and flatten to 1/8-inch thickness, using a meat mallet or rolling pin. Dredge cutlets in flour.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add cutlets, and cook 2 minutes on each side or until browned. Transfer to a platter, and keep warm. Wipe drippings from skillet with a paper towel.
3. Place skillet over medium-high heat until hot. Add onion, and saute until tender. Add cranberries and next 5 ingredients; bring to a boil. Reduce heat, and simmer 3 to 4 minutes or until cranberries pop. Spoon over cutlets, and serve immediately. If desired, garnish with sage sprigs and orange slices.