Sautéed Turkey Cutlets With Orange-Cranberry Pan Sauce

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1 tablespoon butter

1 tablespoon vegetable oil

8 (2-ounce) turkey cutlets

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup all-purpose flour

1 cup fresh orange juice

2 teaspoons Dijon mustard

1/3 cup dried cranberries

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