Sauteed Turkey Cutlets With Cranberry Orange Glaze

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 large egg
• 1/2 teaspoon salt
• 1 cup fine dry breadcrumb, seasoned with
• ground pepper
• 3/4 lb turkey cutlets, pounded to 1/3-inch thickness between sheets of plastic wrap (4 cutlets)
• 1 cup cranberry juice
• 2 tablespoons lightly packed brown sugar
• 2 tablespoons cider vinegar
• 1/4 teaspoon freshly grated orange zest
• vegetable oil (for frying)

Recipe

• 1 in a bowl whisk the egg and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready.
• 2 dip the cutlets in the egg , 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.
• 3 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.
• 4 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.
• 5 transfer the cutlets to paper towels, let them drain, and divide them between plates. drizzle the cutlets with the glaze.