Pan-Seared Turkey Cutlets With Asian-Inspired Orange Sauce
"This is a much yummier and healthier way to feed a craving for Chinese food. We enjoyed these lean pan-seared turkey cutlets seasoned with savory spices and ginger and then drizzled with a sweet and spicy orange-soy-ginger sauce. Serve with steamed vegetables and brown rice, and you have a healthy alternative to ordering not-so-healthy takeout."
photo by MarthaStewartWanabe
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 4 turkey breast cutlets
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1⁄4 cup orange juice
- 2 2 tablespoons honey or 2 tablespoons maple syrup
- 2 tablespoons soy sauce
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1⁄4 cup scallion, sliced thin (optional)
directions
- Season both sides of turkey cutlets with 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, 1/2 teaspoons ginger, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Allow to dry marinate at room temperature for up to 20 minutes.
- Place a large skillet over medium-high heat and add olive oil.
- While skillet and oil are heating up, combine sauce ingredients. In a medium bowl, whisk together orange juice, agave nectar, soy sauce, 1/4 teaspoons garlic powder, 1/4 teaspoons onion powder, 1/4 teaspoons ginger and cornstarch. Set aside.
- When olive oil is glistening hot and fragrant, add turkey cutlets. Sear for 5-7 minutes on each side or until cooked through. Remove to a serving plate and cover to keep warm.
- Pour sauce into the skillet. With a wooden spoon (as not to scratch the skillet), stir sauce, scraping up any browned bits from the surface of the skillet. The sauce will begin to thicken. Once it reaches a gravy-like consistency, remove from heat.
- Pour sauce over turkey cutlets or serve in a small gravy dish/pitcher.
- If desired, garnish with sliced scallions.
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RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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