Turkey Cutlets with Avocado-Cranberry Salsa

Ingredients

 * Turkey Cutlets
 * ¾ Cup all-purpose flour
 * 1/3 Cups cornstarch
 * 1 ½ tsp salt
 * 1 tsp pepper
 * 2 Pounds Turkey cutlets
 * 6 Tbsp vegetable oil
 * avocado cranberry Salsa
 * ½ large navel orange, chopped
 * 2 large jalapeno peppers, seeded
 * ½ (12-ounce) package fresh cranberries (1 ½ cups)
 * ½ Cup DOMINO granulated sugar
 * 2 Tbsp balsamic vinegar
 * 2 Tbsp olive oil
 * ¼ tsp salt
 * 4 small California avocados, peeled and coarsely chopped

Directions
Turkey Cutlets

Stir together first 4 ingredients.

Dredge Turkey cutlets in mixture.

Fry one-third of cutlets in 2 tablespoons 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.