Cranberry-Orange Turkey Cutlets

Dairy Free
Health score
4%
Cranberry-Orange Turkey Cutlets
45 min.
4
205kcal

Suggestions


If you're looking to impress your family or guests with a delightful and healthy meal, look no further than our Cranberry-Orange Turkey Cutlets. This dairy-free dish offers a perfect blend of flavors, balancing the savory taste of tender turkey cutlets with the refreshing notes of orange juice and the tartness of cranberries. With just 205 calories per serving, it's a guilt-free option that’s perfect for any meal, whether it’s lunch or dinner.

In just 45 minutes, you can whip up this delectable main course that not only tantalizes the taste buds but also nourishes the body. The golden-brown crust on the turkey cutlets creates an inviting crunch, while the flavorful sauce made from chicken broth and orange juice elevates the dish with its vibrant acidity and rich texture. The addition of fresh thyme and black pepper gives it a subtle herbaceous twist, making each bite an enchanting experience.

Perfect for a cozy dinner or a special occasion, our Cranberry-Orange Turkey Cutlets will bring a burst of flavor to your table while keeping your menu light and healthy. Serve it alongside your favorite vegetables or a fresh salad to complete the meal. Get ready to relish the joy of cooking and share this wonderful dish with loved ones!

Ingredients

  • 0.5 teaspoon pepper black freshly ground
  • 0.5 teaspoon thyme leaves dried
  • 0.5 cup less-sodium chicken broth fat-free
  • 0.3 cup flour all-purpose
  • tablespoon olive oil divided
  • 0.3 cup onion finely chopped
  • 0.7 cup orange juice 
  • 0.8 teaspoon salt 
  • pound turkey cutlets 

Equipment

  • frying pan
  • wooden spoon

Directions

  1. Combine first 4 ingredients in a shallow dish. Dredge turkey cutlets in flour mixture.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat.
  3. Add half of turkey cutlets, and cook 3 minutes on each side or until done.
  4. Remove cutlets to a serving platter; keep warm. Repeat process with remaining 1 1/2 teaspoons oil and turkey cutlets.
  5. Add onion to pan, and cook over medium heat 1 minute.
  6. Add juice and broth; 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.
  7. Add cranberry-orange crushed fruit, and cook 1 minute or until thoroughly heated. Spoon sauce over cutlets.

Nutrition Facts

Calories205kcal
Protein58.59%
Fat18.81%
Carbs22.6%

Properties

Glycemic Index
46.5
Glycemic Load
6.74
Inflammation Score
-3
Nutrition Score
4.0078261287316%

Flavonoids

Eriodictyol
0.07mg
Hesperetin
4.94mg
Naringenin
0.88mg
Luteolin
0.01mg
Isorhamnetin
0.5mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
2.13mg

Nutrients percent of daily need

Calories:205.42kcal
10.27%
Fat:4.25g
6.53%
Saturated Fat:0.52g
3.23%
Carbohydrates:11.47g
3.82%
Net Carbohydrates:10.9g
3.96%
Sugar:3.96g
4.4%
Cholesterol:70.87mg
23.62%
Sodium:605.4mg
26.32%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:29.75g
59.49%
Vitamin C:21.47mg
26.02%
Folate:29.27µg
7.32%
Vitamin B1:0.11mg
7.07%
Manganese:0.12mg
5.9%
Iron:0.89mg
4.94%
Selenium:3.38µg
4.83%
Vitamin K:4.76µg
4.54%
Vitamin B3:0.81mg
4.03%
Vitamin E:0.54mg
3.59%
Vitamin B2:0.06mg
3.56%
Potassium:118.6mg
3.39%
Fiber:0.57g
2.29%
Phosphorus:22.13mg
2.21%
Copper:0.04mg
2.17%
Magnesium:8.26mg
2.07%
Vitamin B6:0.04mg
1.87%
Vitamin A:88.98IU
1.78%
Vitamin B5:0.16mg
1.63%
Calcium:12.93mg
1.29%
Source:My Recipes