Side Pannel
Turkey Cutlets with Cranberry-Pear Relish
Turkey Cutlets with Cranberry-Pear Relish
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 4 Turkey breast slices --
- lb 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
Directions
*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.
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.
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