RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4639
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| Recipe Name: |
Turkey Cutlets with Cranberry Sauce - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.69
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Green peppercorns are unripened black peppercorns; they have a softer texture and milder flavor.
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Ingredients:
0.25 Teaspoon pepper, black
2 Teaspoons oil, canola
1 Each onion, red chopped
1 Tablespoon vinegar, red wine
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Directions:
On a sheet of wax paper, sprinkle the cutlets on both sides with salt and pepper. In a large nonstick skillet, heat the oil. Sauté the turkey and onion, stirring occasionally and turning the turkey once, until cooked through, 5 to 7 minutes on each side. Transfer the turkey to a platter.
In the same skillet, combine the cranberry juice, brown sugar, vinegar, peppercorns and thyme; bring to a boil. Stir in the cranberries. Reduce the heat and simmer 5 minutes. Stir in the dissolved cornstarch; bring to a boil. Cook, stirring constantly, until thickened, about 1 minute. Spoon over turkey.
Cal 189 | Fat 3g |Chol 53mg |Carb 19g
Fib 0g | Pro 21g | Calc 30mg | Pts 4 |
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| Nutrition per Serving: |
| Calories: |
237 |
Total Carbs: |
38.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
54.0 |
Fat: |
2.3 |
Protein: |
21.00 |
| Fiber: |
1.05 |
Sodium: |
167.69 |
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