Sauteed Turkey Cutlets With Cranberry Orange Glaze

Ingredients

Directions

1. 1

   In a bowl whisk the egg white and the salt until the mixture is frothy and in a shallow dish have the bread crumbs ready.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Transfer the cutlets to paper towels, let them drain, and divide them between plates. Drizzle the cutlets with the glaze.