Contributed by: NAPSA
Preheat broiler. Rinse turkey and pat dry. Sprinkle lightly with nutmeg.
Place turkey on a broiler rack 4 to 5 inches from heat, and cook 7 minutes. Turn and cook 4 to 5 minutes more, until no longer pink and internal temperature is 185°F (85 C)
Meanwhile, combine chicken broth and cornstarch in a small saucepan. Simmer over medium heat, stirring frequently, until bubbly and thickened. Add cranberry sauce and cook, stirring constantly, 2 minutes.
Place broiled turkey cutlets on a platter, top with cranberry sauce, and serve.
Calories: 427 Fat: 3.5 g
Serving Size: Serves Serves 4
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