Turkey cutlets with orange sauce

SmartPoints® value per serving
Total Time
16 min
6 min
10 min
Here's a citrusy twist on skillet-cooked turkey breast. It pairs deliciously with baked sweet potatoes and roasted green beans. To stick with the orange theme, peel and slice a variety of oranges and toss in a bowl with fresh mint for a fruity finish. Look for a mix of navel, cara cara and blood oranges for a beautiful presentation. You can also toss some seedless clementine segments into the mix.


Uncooked boneless skinless turkey breast

1 pound(s), 4 (1⁄4-pound) cutlets

Olive oil

2 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Uncooked shallot(s)

1 medium, minced

Orange zest

2 tsp, grated

Orange juice

fl oz

Reduced-sodium chicken broth



1 Tbsp


2 Tbsp, fresh, chopped


  1. Place the turkey cutlets between 2 pieces of plastic wrap. With a meat mallet or the bottom of a heavy saucepan, pound to 1⁄4-inch thickness.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle the turkey with the salt and pepper. Add the cutlets to the skillet and cook until lightly browned and cooked through, about 2 minutes on each side. Transfer to a plate and keep warm.
  3. Reduce the heat to medium and add the shallot to the skillet. Cook, stirring, until softened, about 2 minutes.
  4. Whisk together the orange zest and juice, broth, and cornstarch in a cup until smooth. Add the cornstarch mixture to the skillet and cook, stirring, until the sauce thickens and bubbles, about 2 minutes.
  5. Return the turkey to the skillet. Cover and cook until heated through, about 1 minute longer. Sprinkle with the chives.
  6. Serving size: 1 turkey cutlet and 2 1⁄2 tablespoons sauce