Turkey Schnitzel

Ingredients:
4 cups frozen puffed potatoes or Tater Tots
4 mcintosh apples, peeled and cut into small cubes
1 cup apple cider
1/3 cup sweetened dried cranberries (a generous handful)
Flour, for coating
2 large eggs, beaten
1 1/2 cups breadcrumbs
1 tablespoon poultry seasoning
About 1/4 teaspoon freshly grated nutmeg
4 turkey breast cutlets, pounded 1/8 inch thick
Salt and pepper
Vegetable oil, for frying
4 lemon wedges

Directions:
Bake the potatoes according to
package directions until golden and crisp.
In a large saucepan, bring the apples,
cider and cranberries to a boil.
Lower the heat to medium and cook,
mashing the apples into a sauce.
Meanwhile, place the flour, eggs
and breadcrumbs on 3 separate plates.
Season the breadcrumbs with the
poultry seasoning and nutmeg.
Season the turkey cutlets with salt
and pepper and coat them in the flour,
then in the egg, then in the breadcrumbs.
In a large skillet, heat 1/4 inch
vegetable oil over medium heat.
Add the cutlets 2 at a time and fry,
turning once, until deep
golden and cooked through, 5 to 8 minutes.
Serve with the lemon wedges,
potatoes and apple-cranberry sauce.