2 tsp olive oil
1 pound turkey cutlets
1/2 tsp salt
1/4 tsp pepper
1/3 c orange marmalade
2 T red wine vinegar
1 T peeled fresh ginger, grated
1 small navel orange, cut in wedges
In a 12 inch skillet, heat oil over medium-High heat. Add cutlets; sprinkle with salt and pepper. Cook cutlets until they are browned on the outside and lose pink color on inside (2 minutes?). Turn once.
Meanwhile, combine marmalade, vinegar and ginger. Add mixture to turkey cutlets in skillet. Garnish with orange wedges.