Recipe for Turkey Cutlets with Avocado Cranberry Salsa 
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Yield:
6
Ingredients:
Amount Ingredient
Servings: 6
Turkey Cutlets
3/4 cup all-purpose flour
1/3 cup cornstarch
1/2 tsp salt
1 tsp pepper
2 lb turkey cutlets
6 tbl vegetable oil
Avocado Cranberry Salsa
1/2 lrg navel orange, chopped
2 lrg jalapeno peppers, seeded
1/2 x (12-oz.) package fresh cranberries (1 cup)
1/2 cup DOMINO Granulate Sugar
2 tbl balsamic vinegar
2 tbl olive oil
1/4 tsp salt
4 sm Calavo avocados, peeled and coarsely chopped
Instructions:
Instructions: Stir together first 4 ingredients. Dredge turkey cutlets in mixture. Fry one-third or so cutlets in 2 tbsp. hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes on each side or until golden brown. Remove from skillet, and keep warm. Repeat procedure twice. Serve with Avocado-Cranberry Salsa
Avocado Cranberry Salsa
Pulse orange and jalapeno peppers in a food processor 8 to 10 times or until finely chopped.

Add cranberries.

Pulse 4 to 6 times or until coarsely chopped. Transfer mixture to a bowl. Add sugar and next 3 ingredients, stirring until sugar dissolves. Gently stir in avocado.

Chill up to 3 hours, if desired.

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