1 Dredge the turkey in the flour, shaking off any excess. In a 12-inch skillet, heat the oil over moderately high heat. Add the cutlets and saute for 1 1/2 minutes or until golden brown. Turn and cook 1 1/2 minutes more or until golden and the juices run clear when the flesh is pricked with a fork; transfer the cutlets to a plate.
2 Lowerthe heat, add the sugar to the skillet, and swirl the skillet for about 1 minute or until the sugar is amber colored. Stir in the vinegar and cook 1 minute longer or un-til the sugar has melted. Stir in the stock, increase the heat to high, and cook for 2 minutes. Lower the heat, add the mint and turkey, and cook for 1 minute or until the turkey is heated through.