Lynn's Turkey Cutlets Avocado Cranberry Salsa
Turkey Cutlets
¾ Cup all-purpose flour
1/3 Cups cornstarch
1 ½ tsp salt
1 tsp pepper
2 Pounds turkey cutlets
6 Tbsp vegetable oil
Avocado Cranberry Salsa
½ large navel orange, chopped
2 large jalapeno peppers, seeded
½ (12-ounce) package fresh cranberries (1 ½ cups)
½ Cup Granulated Sugar
2 Tbsp balsamic vinegar
2 Tbsp olive oil
¼ tsp salt
4 small Avocados, peeled and coarsely chopped
Instructions
Turkey Cutlets
Stir together first 4 ingredients.
Dredge turkey cutlets in mixture.
Fry one-third of cutlets in 2 tablespoons hot oil in a large nonstick skillet
over medium-high heat 2 to 3 minutes on each side or until golden brown.
Remove from skillet, and keep warm.
Repeat procedure twice.
Serve with Avocado-Cranberry Salsa
Avocado Cranberry Salsa
Pulse orange and jalapeno peppers in a food processor 8 to 10 times or until
finely chopped.
Add cranberries
Pulse 4 to 6 times or until coarsely chopped.
Transfer mixture to a bowl
Add sugar and next 3 ingredients, stirring until sugar dissolves.
Gently stir in avocado.
Chill up to 3 hours, if desired.