Sauteed Turkey Cutlets With Cranberry Orange Glaze

Directions

1. 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.
2. 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.