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Categories:
egg white salt bread crumbs turkey cutlets cranberry juice brown sugar cider vinegar freshly grated orange zest vegetable oil
Viewed: 29 - Published at: 5 months agoIngredients
- 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
Method
- 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.
- 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.
