Turkey cutlets with orange sauce
1
Points®
Total time: 16 min • Prep: 6 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
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
Shallot
1 medium, minced
Orange zest
2 tsp, grated
Orange juice
⅓ fl oz
Reduced sodium chicken broth
⅓ cup(s)
Cornstarch
1 Tbsp
Chives
2 Tbsp, fresh, chopped
Instructions
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
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