Sautéed Turkey Cutlets with Orange Sauce

Preparation info

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Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This recipe is a basic method for a quick turkey sauté. You could deglaze the pan with white wine, Marsala, broth, or even water instead of orange juice. Or sauté a few mushrooms after browning the meat, then add a little wine, reduce, add some chopped herbs, and drizzle the concentrated juices over the turkey. Take care not to overcook the turkey cutlets.


  • 2 tablespoons (all-purpose) flour
  • Salt and Freshly ground black pepper
  • 1 pound turkey cutlets
  • 1 tablespoon mild vegetable oil
  • cup sliced scallion, white part only
  • 1 garlic clove, thinly sliced
  • ¾ cup orange juice, preferably freshly squeezed
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon oriental sesame oil
  • 1 tablespoon finely sliced green scallion tops
  • 2 cups cooked rice


    1. Put the flour on a sheet of wax paper and combine with the salt and pepper. Lightly dredge the turkey cutlets in the flour, shaking off any excess.
    2. Heat the oil in a large nonstick skillet over medium-high heat. When its hot enough to sizzle a pinch of flour, add the cutlets, a few at a time, and cook until lightly browned, about 2 minutes per side. Transfer to a plate and continue to cook the remaining cutlets.
    3. Add the whites of the scallions and the garlic to the skillet and cook, stirring, for 3 minutes. Add the orange juice and soy sauce and bring to a boil. Boil, stirring with a wooden spoon to scrape up any flavorful browned bits, until the juices thicken slightly, about 5 minutes. Stir in the sesame oil.
    4. Return the turkey and any juices to the skillet, stirring gently to blend. Simmer, uncovered, for 5 minutes. Transfer the turkey to warm dinner plates, spoon or pour the sauce over, and sprinkle with the sliced scallion tops. Serve with rice.