Turkey Cutlets with Orange Sauce

Total Time
16 min
6 min
10 min
Serve this festive dish with baked sweet potatoes and steamed green beans.


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. Yields 1 turkey cutlet and 2 1⁄2 tablespoons sauce per serving.

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