Turkey Cutlets in Savory Cranberry Gravy (Dan Murphey)

By LADONMANK

Ingredients

• 1 pound turkey cutlets, pounded to 1/8 inch thick
• 1/4 cup all purpose flour
• 2 tablespoons olive oil, divided
• 1 can whole berry cranberry sauce in a can
• 1 tablespoon cider vinegar
• 1 teaspoon cornstarch
• 1/2 cup chicken stock
• 1/2 tsp salt
• pinch of pepper
• 2 tablespoons packed brown sugar
• 1 tablespoon Dijon mustard

Details

Servings 1
Adapted from grouprecipes.com

Preparation

Step 1

Cut turkey into 3 x 3 strips or pieces.

Combine flour and 1/2 teaspoon salt on piece of wax paper; dip turkey pieces into flour mixture to coat.

In large skillet over medium high heat cook turkey cutlets half at a time in hot olive oil; 2 to 3 minutes until lightly brown on each side.

Remove turkey to bowl and set aside,

In same skillet, stir cranberry sauce, vinegar, mustard, and brown sugar.


Cook until sauce boils abd thickens slightly; boil for 1 minute.

Return turkey cutlets to skillet; heat through.