Try this Sauteed Turkey Cutlets with Cranberry Orange Glaze recipe, or contribute your own.
Suggest a better descriptionIn a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready. Dip the cutlets in the egg white, letting the excess drip off, coat them with the bread crumbs, patting the crumbs to make them adhere, and transfer the cutlets to a rack set on a baking sheet. Chill the cutlets, uncovered, for 15 minutes. While the cutlets are chilling, in a small saucepan boil the cranberry juice until it is reduced to about 1/2 cup, add the brown sugar and the vinegar, and boil the mixture until it is syrupy and reduced to about 3 tablespoons. Stir in the zest and keep the glaze warm. In a large heavy skillet heat 1/4 inch of the oil over moderately high heat until it is hot but not smoking and in it fry the cutlets in 2 batches, turning them once, for 1 1/2 minutes. Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze. Serves 2. Gourmet November 1990
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Serving Size: 1 Serving (838g) | ||
Recipe Makes: 1 | ||
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Calories: 806 | ||
Calories from Fat: 63 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 163.5mg | 50 % | |
Sodium 623.1mg | 21 % | |
Potassium 1038.9mg | 27 % | |
Total Carbohydrate 124.1g | 36 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 120.4g | ||
Protein 62.4g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 806
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