Turkey Cutlets with Cranberry Sauce

If turkey cutlets are thick, with meat mallet or dull edge of French knife, pound them to 1/8-inch thickness.

Cut cutlets into 3 x 3-inch pieces.

On waxed paper, combine flour and 1/2 teaspoon salt.

Dip turkey pieces into flour mixture to coat.

In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook turkey cutlets, half at a time, 2 to 3 minutes until turkey cutlets are lightly browned and lose their pink color throughout; remove to bowl.

In the same skillet, stir cranberry sauce, lemon juice, cornstarch, chicken flavor bouillon, 1/2 teaspoon salt and 1 cup water.

Cook, stirring constantly, until sauce boils and thickens slightly.

Boil 1 minute.

Return turkey cutlets to skillet; heat through.

Spoon mixture onto warm platter.

Makes 4 servings.

Each serving contains about 290 calories, 9 g fat, 68 mg cholesterol and 630 mg sodium.