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Ingredientes
- 1 lg. egg white
- 1/4 teaspoon salt
- 1 c. fine seasoned bread crumbs
- 4 (1 inch) thick turkey cutlets, pounded to 1/8 inch thickness
- 1 c. cranberry juice
- 2 tbsp. lightly packed brown sugar
- 1 tbsp. cider vinegar
- 1/4 teaspoon freshly grated orange zest
- Vegetable oil for frying
Direcciones
- In a bowl, whisk egg white and salt till frothy. In a shallow bowl have bread crumbs ready. Dip cutlets in egg white, let excess drip off. Coat them with bread crumbs. Transfer cutlets to a rack set on a baking sheet. Refrigerateuncovered 15-20 min. Meanwhile, in small saucepan, boil cranberry juice till reduced to 1/2 c., add in brown sugar and vinegar, boil till mix is syrupy. Stir in orange zest, keep glaze hot.
- In large skillet, heat 1/4 inch of oil over moderate heat till warm, not smoking. Fry cutlets in 2 batches turning once for 1-2 min. Transfer cutlets to drain on paper towels. Divide between 2 plates. Drizzle the cutlets with cranberry glaze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 49 | 18% |
| Total Fat 5.42g | 7% |
| Saturated Fat 1.67g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 330mg | 14% |
| Potassium 458mg | 13% |
| Total Carbs 22.7g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 10.74g | 7% |
| Protein 30.93g | 49% |
