Turkey Cutlets With Cranberry Sauce - cooking recipe

Ingredients

1 lb. turkey cutlets
3 Tbsp. all-purpose flour
salt
2 Tbsp. olive or salad oil
2/3 c. whole berry cranberry sauce
1 Tbsp. lemon juice
1 tsp. cornstarch
1 chicken flavor bouillon cube or envelope

Preparation

If turkey cutlets are thick, with meat mallet or dull edge of French knife, pound them to 1/8-inch thickness.
Cut cutlets into 3 x 3-inch pieces.
On waxed paper, combine flour and 1/2 teaspoon salt.
Dip turkey pieces into flour mixture to coat.
In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets, half at a time, 2 to 3 minutes until turkey cutlets are lightly browned and lose their pink color throughout; remove to bowl.
In the same skillet, stir cranberry sauce, lemon juice, cornstarch, chicken flavor bouillon, 1/2 teaspoon salt and 1 cup water.
Cook, stirring constantly, until sauce boils and thickens slightly.
Boil 1 minute.
Return turkey cutlets to skillet; heat through.
Spoon mixture onto warm platter.
Makes 4 servings.
Each serving contains about 290 calories, 9 g fat, 68 mg cholesterol and 630 mg sodium.