Orange-Ginger Turkey Cutlets with Coconut Rice

Orange-Ginger Turkey Cutlets with Coconut Rice Recipe
Photo: Jennifer Davick; Styling: Linda Hirst

 

A simple pan sauce gives this dish of Orange-Ginger Turkey Cutlets with Coconut Rice both sweet and savory flavor.

Yield:

Makes 4 servings

Recipe from

Coastal Living

Ingredients

8 (3-ounce) turkey cutlets
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3/4 cup all-purpose flour
3 tablespoons vegetable oil
2 teaspoons toasted sesame oil
1 shallot, minced
1 tablespoon grated fresh ginger
1 cup chicken broth
1/3 cup frozen orange juice concentrate, thawed
3 tablespoons light brown sugar
2 tablespoons chopped green onion
Garnish: orange slices

Preparation

1. Sprinkle turkey with salt and pepper. Dredge turkey cutlets in flour, shaking off excess.

2. Heat oils in a large nonstick skillet over medium-high heat. Add shallot and ginger; cook 30 seconds. Add turkey in a single layer; cook 4 minutes on each side. Transfer to a plate, cover, and keep warm.

3. Add broth, orange juice concentrate, and sugar to pan; cook, stirring occasionally, 3 to 5 minutes or until mixture thickens slightly. Drizzle turkey cutlets with pan sauce, and top with green onion. Serve with Coconut Rice; garnish, if desired.

Note:

Julia Dowling Rutland,

May 2014
My Notes

Only you will be able to view, print, and edit this note.

Add Note