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Orange-Ginger Turkey Cutlets with Coconut Rice

Photo: Jennifer Davick; Styling: Linda Hirst


Yield Makes 4 servings
A simple pan sauce gives this dish of Orange-Ginger Turkey Cutlets with Coconut Rice both sweet and savory flavor.


  • 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
  • Coconut Rice
  • Garnish: orange slices

How to Make It

  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.