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Sauteed Turkey Cutlets With Cranberry Orange Glaze Recipe
|Egg white||1 Large|
|Fine dry bread crumbs||1 Cup (16 tbs), seasoned with pepper|
|Turkey cutlets||4 , pounded to 1/8-inch thickness between sheets of plastic wrap (1/4 Inch Thick)|
|Cranberry juice||1 Cup (16 tbs)|
|Lightly packed brown sugar||2 Tablespoon|
|Cider vinegar||2 Tablespoon|
|Grated orange zest||1⁄4 Teaspoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Serving size: Complete recipe
Calories 4867 Calories from Fat 3949
% Daily Value*
Total Fat 447 g687.3%
Saturated Fat 57.8 g289%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1401.4 mg58.4%
Total Carbohydrates 143 g47.8%
Dietary Fiber 2.4 g9.5%
Sugars 78 g
Protein 90 g179.1%
Vitamin A 0.1% Vitamin C 114.4%
Calcium 21% Iron 14%
*Based on a 2000 Calorie diet
Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet.
Chill the cutlets, uncovered, for 15 minutes.
While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons.
Stir in the zest and keep the glaze warm.
In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes.
Transfer the cutlets to paper towels, let them drain, and divide them between plates.
Drizzle the cutlets with the glaze.