This is a print preview of "Sauteed Turkey Cutlets With Cranberry Orange Glaze" recipe.

Sauteed Turkey Cutlets With Cranberry Orange Glaze Recipe
by CookEatShare Cookbook

Sauteed Turkey Cutlets With
Cranberry Orange Glaze
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  Servings: 6


  • 1 lg. egg white
  • 1/4 teaspoon salt
  • 1 c. fine seasoned bread crumbs
  • 4 (1 inch) thick turkey cutlets, pounded to 1/8 inch thickness
  • 1 c. cranberry juice
  • 2 tbsp. lightly packed brown sugar
  • 1 tbsp. cider vinegar
  • 1/4 teaspoon freshly grated orange zest
  • Vegetable oil for frying


  1. In a bowl, whisk egg white and salt till frothy. In a shallow bowl have bread crumbs ready. Dip cutlets in egg white, let excess drip off. Coat them with bread crumbs. Transfer cutlets to a rack set on a baking sheet. Refrigerateuncovered 15-20 min. Meanwhile, in small saucepan, boil cranberry juice till reduced to 1/2 c., add in brown sugar and vinegar, boil till mix is syrupy. Stir in orange zest, keep glaze hot.
  2. In large skillet, heat 1/4 inch of oil over moderate heat till warm, not smoking. Fry cutlets in 2 batches turning once for 1-2 min. Transfer cutlets to drain on paper towels. Divide between 2 plates. Drizzle the cutlets with cranberry glaze.