Turkey Cutlets With Cranberry Sauce - turkey cutlets

Method

• 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.