Instructions: *Cut pears in 1/4" wedges.

1. Sprinkle pounded cutlets lightly on both sides with salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons oil; add cutlets; cook 2 to 3 minutes on each side until lightly browned and cooked through. Using slotted spoon, remove cutlets to serving platter; keep warm, covered.

2. To drippings in skillet add remaining 1 teaspoon oil; heat over medium-high heat. Add onion and ginger; cook 2 to 3 minutes until onion is softened.

3. Add cranberries, pear wedges, pear nectar, chicken broth, bornw sugar, and cinnamon; bring to boil. Reduce heat to low; simmer 6 to 8 minutes until pears are tender and sauce is slightly thickened.

4. Remove from heat; spoon relish over cutlets on platter. Serve garnished if desired, with berb sprigs.

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