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Super-Fast Thanksgiving
(Cranberry-Orange Turkey Cutlets) |
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| variation on a Cooking Light recipe - serves 4 |
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Okay. Why not. A Thanksgiving dinner for those of us who are alone, and don't want to go to a lot of fuss; or for those of us who crave the taste of Thanksgiving on a busy weeknight.
Seriously, it can happen in under 30 minutes. Eat your heart out Rachel Ray.
This is quite delicious. Orange zest. Cranberries. I'd like to create a longer-cooking version using chicken thighs.
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1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 pound turkey cutlets
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2 teaspoons olive oil
1/4 cup chopped onion
2/3 cup fresh-squeezed orange juice
1/2 cup chicken stock
grated zest from 1 orange
2 tablespoons whole berry cranberry sauce
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1 |
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1. Combine the flour, thyme, salt and pepper in a shallow dish. Dredge the turkey cutlets individually in the flour mixture.
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| 2 |
Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half of turkey cutlets (as many as will fit), and cook 3 minutes on each side or until done. Remove cutlets to a serving platter; cover with foil to keep warm. Repeat process with remaining cutlets.
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| 3 |
Add onion to pan and cook over medium heat 1 minute. Add the orange juice and stock; stir, scraping bottom of pan with a wooden spoon to loosen browned bits. Bring to a boil and cook 6 to 7 minutes or until slightly thickened. Add the orange zest and cranberry sauce; cook for one minute or until thoroughly heated. Spoon sauce over cutlets and serve with "Stove-Top Stuffing".
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