Turkey Cutlets with Raspberry-Balsamic Sauce

Serves 4

A good sauce can make any dish special, but a fruity sauce can make it extraordinary. Raspberries heightened by the full-bodied, slightly sweet taste of balsamic vinegar give this sauce a delicious fruity flavor worth savoring. Berries on their own provide a good source for many nutrients, including vitamin C and fiber—substances that have been associated with a lower risk of cancer. Red raspberries in particular pack a potent dose of ellagic acid, a naturally occurring phenolic compound that might help prevent cancers of the skin, bladder, lung, esophagus and breast.

4 to 6 turkey cutlets (1 pound total)
1 tablespoon olive oil
Salt and pepper, to taste

Raspberry sauce:
2 cups raspberries, fresh or frozen
⅓ cup orange juice
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
½ to 1 teaspoon minced fresh gingerroot
⅛ teaspoon chili powder
2 teaspoons cornstarch
1 tablespoon water

In a large skillet, sauté turkey cutlets in olive oil for 3 to 5 minutes on each side, or until lightly golden and no longer pink inside. Transfer to a serving platter.

To make sauce, combine raspberries, juice, brown sugar, vinegar, gingerroot and chili powder in a saucepan. Bring to a boil and simmer, covered, for several minutes or until raspberries are reduced to a saucy consistency. In a small bowl, stir together cornstarch and water; add to sauce. Cook and stir for 2 minutes more or until sauce has thickened. Ladle sauce over turkey cutlets and serve.

-Recipe Courtesy of Kris Wetherbee