I love turkey no matter what the time of year so when I found a poultry stand at the West Side Market that has turkey cutlets year round, it's time to be thankful in the summer months.
This is from a 2004 November/December Quick Cooking 30 Minutes To Mealtime feature. It really is that quick.
Cranberry Turkey
1 lb. turkey breast slices
1 T. vegetable oil
1 c. whole-berry cranberry sauce
2 T. orange marmalade
1 1/2 tsp. Dijon mustard
In a large skillet, cook turkey in oil over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
Combine the cranberry sauce, marmalade and mustard; add to skillet. Cook and stir until heated through. Pour over turkey slices.
Makes 4 servings.
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