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Title: Turkey Cutlets with Cranberry-Pear Relish
Categories: Entree Poultry Lowfat
Yield: 4 Servings
| 4 | Turkey breast slices, pound to 1/4" thick | |
| 1/4 | ts | Salt |
| 1/4 | ts | Fresh ground black pepper |
| 3 | ts | Vegetable oil |
| 1/2 | c | Onion, chopped |
| 1 | tb | Ginger, peeled & chopped |
| 1 | c | Cranberries, (thawed if frozen) |
| 1 | lg | Pear, peeled & cored |
| 3/4 | c | Pear nectar, canned |
| 1/2 | c | Chicken broth, reduced sodium |
| 1 | tb | Brown sugar, packed |
| 1/4 | ts | Ground cinnamon |
*Cut pears in 1/4" 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