1 lg. egg white
1/4 tsp. salt
1 c. fine seasoned bread crumbs
4 (1 inch) thick turkey cutlets, pounded to 1/8 inch thickness
1 c. cranberry juice
2 tbsp. lightly packed brown sugar
1 tbsp. cider vinegar
1/4 tsp. freshly grated orange zest
Vegetable oil for frying

In a bowl, whisk egg white and salt until frothy. In a shallow bowl have bread crumbs ready. Dip cutlets in egg white, let excess drip off. Coat them with bread crumbs. Transfer cutlets to a rack set on a baking sheet. Chill uncovered 15-20 minutes. Meanwhile, in small saucepan, boil cranberry juice until reduced to 1/2 cup, add brown sugar and vinegar, boil until mixture is syrupy. Stir in orange zest, keep glaze warm.

In large skillet, heat 1/4 inch of oil over moderate heat until hot, not smoking. Fry cutlets in 2 batches turning once for 1-2 minutes. Transfer cutlets to drain on paper towels. Divide between 2 plates. Drizzle the cutlets with cranberry glaze.