Ingredients

• 4 teaspoons canola oil, divided
• 1 onion, thinly sliced, (about cup)
• 2 cups fresh cranberries
• 1 teaspoon freshly grated orange zest
• 1 cup orange juice
• 2 tablespoon sugar
• 1 teaspoons balsamic vinegar, or 1 teaspoon cider vinegar
• 1 apple, peeled and shredded (about 1 cup)
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds turkey cutlets, (about 1/4 inch thick)

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Cooking Directions

Step 1

Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to brown, 6 to 8 minutes. Stir in cranberries, orange zest and juice, sugar and vinegar; bring to a boil. Cook, stirring occasionally, until the cranberries begin to pop and the sauce begins to thicken, about 5 minutes. Add grated apples and cook for 1 minute more. Remove from the heat and set aside.

Step 2

Combine flour, salt and pepper in a shallow dish. Dredge turkey cutlets in the flour mixture, shaking off the excess.

Step 3

Heat 1 1/2 teaspoons oil in another nonstick skillet over medium-high heat. Add half of the cutlets and cook until golden brown on the outside and no longer pink in the center, 2 to 3 minutes per side. Transfer to a platter and keep warm.

Step 4

Add the remaining 1 1/2 teaspoons oil to the pan and cook the remaining cutlets in the same manner. Spoon the cranberry compote over the cutlets and serve.