This is a delightful, easy, and child-friendly dish—chicken or veal cutlets can be substituted, too.

INGREDIENTS | SERVES 4

1 pound turkey cutlets, about 1/2-inch thick

3 tablespoons Wondra gravy mix or flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

2 eggs

2 tablespoons olive oil

3/4 cup whole cranberry sauce

1 tablespoon lemon juice

1 teaspoon cornstarch

1 bouillon cube, chicken-flavored

1 cup water

• 1. Cut turkey cutlets into 3" × 3" pieces.

• 2. On a plate or a large piece of waxed paper, combine the gravy mix, salt, pepper, and garlic.

• 3. In a small bowl, beat the eggs.

• 4. Dip turkey cutlets in egg mixture, and then in Wondra or flour to form coating.

• 5. In a large nonstick skillet, heat olive oil on low heat.

• 6. Pan-fry turkey cutlets, 2 to 3 minutes on each side, until lightly browned. Place on a dish.

• 7. In the same skillet, add cranberry sauce, lemon juice, cornstarch, bouillon, and 1 cup water.

• 8. Cook until boiling, stirring constantly. Allow to boil for 1 to 2 minutes.

• 9. Return turkey cutlets to the skillet to reheat.

• 10. Place turkey on a serving dish, and cover with cranberry mixture.