Recipe: Turkey Cutlets with Cranberry-Pear Relish

TURKEY CUTLETS WITH CRANBERRY-PEAR RELISH

4 turkey breast slices, pound to 1/4-inch thick
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 teaspoons vegetable oil, divided use
FOR THE CRANBERRY-PEAR RELISH:
1/2 cup chopped onion
1 tablespoon peeled and chopped ginger
1 cup cranberries (thawed if frozen)
1 large pear, peeled, cored, cut in 1/4-inch wedges
3/4 cup canned pear nectar
1/2 cup reduced sodium chicken broth
1 tablespoon brown sugar, packed
1/4 teaspoon ground cinnamon
fresh herb sprigs (optional garnish)

TO PREPARE THE TURKEY CUTLETS:
Sprinkle pounded cutlets lightly on both sides with salt and pepper. In 12-inch nonstick skillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered.

TO MAKE THE CRANBERRY-PEAR RELISH:
To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until onion is softened.

Add cranberries, pear wedges, pear nectar, chicken broth, brown sugar, and cinnamon; bring to boil. Reduce heat to low; simmer 6 to 8 minutes until pears are tender and sauce is slightly thickened.

Remove from heat; spoon relish over cutlets on platter. Serve garnished if desired, with fresh herb sprigs.

Servings: 4
Source: Redbook; February, 1994