Sprinkle turkey with salt and pepper. Dredge turkey cutlets in flour, shaking off excess.
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.
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.
The cutlets were tender and delicious. I did decrease the brown sugar by half and added a little salt to the sauce, to cut back on the sweetness. I still thought it would be too sweet together with the coconut rice, but with my slight alterations, it was perfect for my taste ;-). Served with steamed broccoli.
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