| | Directions | | In a 12" skillet, heat 1 T. oil on medium. Add sliced onion and cook 15 minutes or until very soft, stirring occasionally. Stir in sugar, cider vinegar and 1/4 tsp. salt. Reduce heat to low and simmer 5 minutes longer. Transfer onion relish to bowl and keep warm. Makes 1 cup relish. In the same skillet, heat 1 T. oil on medium. Sprinkle turkey cutlets with salt and pepper on both sides. Add turkey to skillet and cook 7-9 minutes or until turkey loses pink color, turning once. To serve, arrange cutlets on plate and top with onion relish. |
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| Ingredients | | - |  | 2 tablespoons olive oil |
| - | | 1 jumbo (1 lb red onion, sliced |
| - | | 3 tablespoons sugar |
| - | | 3 tablespoons cider vinegar |
| - | | salt and pepper |
| - | | 1 1/4 pounds Turkey Cutlets |
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