Panko and Horseradish Crusted Turkey Cutlets with Cranberry Dijon Sauce and Sweet Potato Bacon Hash

Panko and Horseradish Crusted Turkey Cutlets
Serves 4

1 Package Turkey Cutlets
1-2 Cups Panko Breadcrumbs
1 Tbsp Prepared Horseradish
2 Eggs
1/2 Cup-I used whole wheat
1/2 tsp Salt
1/4 tsp Pepper

Preheat oven to 375. In a medium bowl add eggs, horseradish, salt and pepper. Put the flour and breadcrumbs in 2 separate bowls. Dredge the turkey through the flour, then dip in egg mixture, then coat with breadcrumbs. Put on a greased cookie sheet. Bake for 5 minutes, turn and bake for 5 more minutes. Turn oven off and turn broiler on low. You have to stand at the stove when doing this or you will end up with burnt turkey. Keep cutlets under the broiler for a few minutes, until the breadcrumbs turn a brown and are crispy. If you want to fry in a pan, go for, I just like lower fat. Serve with Cranberry Dijon Sauce.

Cranberry Dijon Sauce
Makes 2 Cups

1 Can Whole Berry Cranberry Sauce-or you can make your own
2 Tbsp Dijon Mustard
1/4 Cup Chicken Broth
1/2 tsp Salt
1/4 tsp Pepper

Add all ingredients to a medium sauce pot and simmer on low-medium heat for 15-20 minutes. Adjust salt and pepper to your taste.

Sweet Potato and Bacon Hash
Serves 4

3 Slices of Bacon-Diced and cooked
1/2 Cup Yellow Onion
1 Sweet Potato-Medium diced
1/4 Cup Water
1/2 tsp Salt
1/2 tsp Pepper

In a saute pan fry bacon. Remove bacon and reserve. Drain off a little of the bacon fat. Add onions to the bacon fat and cook for 3 minutes or until they start to caramelize. Add sweet potato and cook for 5 minutes. Add water and cook for 10 minutes or so. You may need to add more water, do not let all the water evaporate or they will stick to the pan. Season with salt and pepper.