4turkey cutlets (about 1 pound),
*Morton & Bassett Salt & Pepper, to taste,
1largeleek (white part only), finely chopped,
1/2cupPacific Chicken Broth,
3ouncesMelissa's® Organic Dried Cranberries,
1largeclove fresh garlic,
3tablespoonsfresh oregano, rosemary or thyme leaves,
1Prepare gremolata by chopping cherries, garlic and oregano until very fine. Blend and set aside.
2Season both sides of turkey cutlets with salt and pepper to taste.
3Heat a 12-inch nonstick skillet over Medium-High heat. Pan-broil cutlets (cook without oil) 1 1/2 minutes per side or until lightly browned. Remove from skillet and keep warm.
4Melt butter in same skillet. Add chopped leek and sauté 2 minutes. Stir wine and broth into skillet with leeks; scrape bottom to loose and stir in any browned bits left in skillet. Bring to a boil and heat 3 minutes or until liquid is reduced by half.
5Serve leek sauce over turkey cutlets. Garnish cutlets with gremolata and serve.
No Nutritional Information Available