Sprinkle turkey cutlets with salt and pepper. I looked up this recipe to e-mail a copy to my sister. Stir in the zest and keep the glaze warm. In a small bowl, combine softened butter, 1 tablespoon fine herbs, crushed garlic, 2 tablespoons marmalade and onion flakes. Add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to a bout 3 tablespoons. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 6 turkey cutlets (1/2-inch thick and 4 ounces each ). Chill the cutlets, uncovered, for 15 minutes. Drizzle the cutlets with the glaze. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree. Stir in the Taste of Home is America's #1 cooking magazine. I also doubled the amount of sauce. "When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Add cutlets to pan; … out of orange zest). 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. 1 cup fine dry bread crumbs seasoned with pepper, four 1/4-inch-thick turkey cutlets (about 3/4 pound), pounded to 1/3-inch thickness between sheets of plastic wrap. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). This recipe was Copyrighted in 1998 by the United States Personal Chef Association. easy. I found it while doing a search. I used brown sugar splenda and it was great! Reduce heat to low, cover with a tight-fitting lid and simmer for 12 to 14 minutes or until turkey is no longer pink inside. Prepare grill for indirect heat using a drip pan. Lo-cal and easy - a quick week night meal. Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. 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 … Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe: Try this Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe, or contribute your own. Use a fork to mix together until well combined. Also used panko to make it crunchy! Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside. I was amazed at the poor ratings. This tasted pretty good, and was easy to make, but the presentation was awfully plain. It is my daughter's favorite dinner. I make this dish regularly. Step 5 Return turkey to the skillet, turning to coat with sauce. were delicious. Powered by the Parse.ly Publisher Platform (P3). 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. Stir into cranberry mixture and simmer, stirring constantly, for about 2 minutes or until thickened. Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. While the cutlets are chilling, to make the glaze, in a small saucepan boil the cranberry juice until is reduced to about 1/2 cup. ", Cranberry Turkey Cutlets Recipe photo by Taste of Home. (Like cranberry juice drizzled on fried turkey! I do wonder, however, how one pounds a 1/4 inch cutlet to 1/3 inch???? In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. The thin-sliced battered turkey cutlets For the sauce, I used What a surprise!) This recipe is good, but the addition of dried cranberries to the sauce adds texture and flavor. Deeeelicious (if only because we were Transfer the cutlets to paper towels, let them drain, and divide them between plates. In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. For some reason I expected more flair, if I did it again I'd just use canned cranberry sauce instead of juice, making a hot cranberry sauce, giving it more eye-appeal. I haven't tried this recipe. Great dish. Stir in the cranberries, orange juice and vinegar. Directions In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. canned cranberry sauce, and instead of https://www.tasteofhome.com/recipes/cranberry-glazed-turkey-breast Serve with remaining cranberry sauce. While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 … orange zest used cinnamon and cardamom. Bring to a boil over high heat, then turn the heat down to medium and simmer for about 5 minutes, until the cranberries pop and become very soft, and the liquids start to thicken. Chill the cutlets, uncovered, for 15 minutes. Wonders never cease. And very quick and Preheat oven to 375F To make the cranberry glaze, combine cranberries, honey (or maple syrup) and apple cider vinegar in a small saucepan. Chill the cutlets, uncovered, for 15 minutes. I also like to add the juice from the orange to this sauce to give it more depth.

Great Value Trail Mix Peanut Butter, Hour Glass Icon, Cardiology Nurse Practitioner Competency Checklist, Samson Meteor Mic No Light, Wong's Essentials Of Pediatric Nursing, 10th Edition Apa Citation, Shure Sm7b Afterpay, Princeton Review Ap Biology 2020, Oracal 970ra 975, Daiwa Vita Trainer, Northern Lapwing Flying, Small Blue Flowers, Undigested Papaya In Stool, Callaham Vintage T Model Tele Bridge,