Turkey cutlets with cranberry-pear relish
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Turkey breast slices -- |
| pounds | To 1/4\" thick | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 3 | teaspoons | Vegetable oil |
| ½ | cup | Onion -- chopped |
| 1 | tablespoon | Ginger -- peeled & chopped |
| 1 | cup | Cranberries -- (thawed if |
| Frozen) | ||
| 1 | large | Pear -- peeled & cored |
| ¾ | cup | Pear nectar, canned |
| ½ | cup | Chicken broth -- reduced |
| Sodium | ||
| 1 | tablespoon | Brown sugar, packed |
| ¼ | teaspoon | Ground cinnamon |
Directions
*Cut pears in ¼" wedges.
1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered. 2. To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until onion is softened. 3. Add cranberries, pear wedges, pear nectar, chicken broth, bornw sugar, and cinnamon; bring to boil. Reduce heat to low; simmer 6 to 8 minutes until pears are tender and sauce is slightly thickened. 4.
Remove from heat; spoon relish over cutlets on platter. Serve garnished if desired, with berb sprigs.
Recipe By : Redbook - February, 1994 From: Date: 05/28