Ovengoldand#174; Turkey Cutlet with Orange Sauce
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- Level: Easy
- Total: 10 min
- Cook: 10 min
- Yield: 6 halved cutlets
- Level: Easy
- Total: 10 min
- Cook: 10 min
- Yield: 6 halved cutlets
Ingredients
Directions
- In a large skillet, heat the oil over medium heat.
- Mix the breadcrumbs with the parsley. Beat the egg. While the oil heats, dip 1/2 inch thick turkey slices one at a time very lightly into the flour, then into the egg and then breadcrumbs.
- Cook 2 minutes per side or long enough to toast the breadcrumb topping and warm through the turkey. (drain on paper towels)
- Add the orange juice to the pan. Whisk in the mustard. Stir in the rosemary and honey. Stir to incorporate all the ingredients.
- Add the butter to make the sauce shimmery and smooth.
- Cut the cutlets in half and using a spatula, place a half cutlet onto an individual dinner plate that already has oven-baked potatoes (such as roasted spiced sweet potato wedges or white potato wedges) or mac n' cheese and a green of some kind. Top with the sauce and serve.
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