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Title: Turkey Cutlets with Cranberry-Pear Relish
Categories: Entree Poultry Lowfat
Yield: 4 Servings

4 Turkey breast slices, pound to 1/4" thick
1/4tsSalt
1/4tsFresh ground black pepper
3tsVegetable oil
1/2cOnion, chopped
1tbGinger, peeled & chopped
1cCranberries, (thawed if frozen)
1lgPear, peeled & cored
3/4cPear nectar, canned
1/2cChicken broth, reduced sodium
1tbBrown sugar, packed
1/4tsGround cinnamon

*Cut pears in 1/4" wedges.

1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered. 2. To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until onion is softened. 3. Add cranberries, pear wedges, pear nectar, chicken broth, bornw sugar, and cinnamon; bring to boil. Reduce heat to low; simmer 6 to 8 minutes until pears are tender and sauce is slightly thickened. 4. Remove from heat; spoon relish over cutlets on platter. Serve garnished if desired, with berb sprigs. Recipe by: Redbook - February, 1994

By Diane Lamere on Jan 30, 1997.

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