Instructions
Step 1
In a small shallow bowl, combine 1/3 cup (75 mL) flour, salt and pepper. Dip each turkey cutlet in flour mixture, coating evenly and shaking off excess. Set aside on a plate. Discard any excess flour mixture.
Step 2
In a large nonstick skillet, heat 2 tsp (10 mL) oil over medium heat. Brown 2 cutlets, turning once, for about 2 minutes per side or until lightly browned on the outside but still pink inside. Remove and set aside on a clean plate. Repeat with the remaining oil and cutlets.
Step 3
Add orange juice and deglaze the skillet, scraping up any brown bits. Add cranberries and brown sugar; cook, stirring often, for about 5 minutes or until cranberries pop open.
Step 4
Meanwhile, in a small bowl, whisk together 1 tbsp (15 mL) flour, cinnamon, cloves, allspice and vinegar to form a paste. Stir into cranberry mixture and simmer, stirring constantly, for about 2 minutes or until thickened.
Step 5
Return turkey to the skillet, turning to coat with sauce. Reduce heat to low, cover with a tight-fitting lid and simmer for 12 to 14 minutes or until turkey is no longer pink inside.