Turkey Cutlets With Cranberry-pear Relish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Turkey breast slices | |
| lb | To 1/4" thick | |
| 1/4 | t | Salt |
| 1/4 | t | Fresh ground black pepper |
| 3 | t | Vegetable oil |
| 1/2 | c | Onion, chopped |
| 1 | T | Ginger, peeled & chopped |
| 1 | c | Cranberries, thawed if |
| Frozen), Frozen | ||
| 1 | Pear, peeled & cored | |
| 3/4 | c | Pear nectar, canned |
| 1/2 | c | Chicken broth, reduced |
| Sodium | ||
| 1 | T | Brown sugar, packed |
| 1/4 | t | Ground cinnamon |
INSTRUCTIONS
Cut pears in 1/4" wedges. 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2511
Calories From Fat: 323
Total Fat: 35.9g
Cholesterol: 780.2mg
Sodium: 18640.7mg
Potassium: 5690.8mg
Carbohydrates: 220.1g
Fiber: 21.3g
Sugar: 73.6g
Protein: 310.7g