Ingredients
- 1/2 cup (125 mL) Dry bread crumbs
- 1 tsp (5 mL) Crumbled dried sage
- 1/4 tsp (1 mL) Each salt and pepper
- 2 tbsp (25 mL) Vegetable oil
- 4 Turkey cutlets (8 oz/250 g total)
- Sauce:
- 1/2 cup (125 mL) Cranberry sauce
- 2 tbsp (25 mL) Water
- 1 tsp (5 mL) Grated orange rind
- Pinch Each salt and pepper
Steps
- In shallow dish, mix bread crumbs, sage, salt and pepper.
- Brush 1 tbsp (15 mL) of the oil all over cutlets; press into crumb mixture to coat both sides.
- In nonstick skillet, heat remaining oil over medium heat; cook cutlets, turning once, for 4 to 5 minutes or until golden and no longer pink inside.
- Remove to plate; keep warm.
- Sauce: Add cranberry sauce, water, orange rind, salt and pepper to pan; simmer for 2 minutes or until hot. Serve with cutlets.
- Substitution: You can also use pork or veal cutlets. Or try 4 boneless skinless chicken breasts and cook for 4 to 6 minutes per side or until no longer pink inside.
