Recipe #174
Turkey Breasts (Orange)
| Preparation: | 1 h |
| Marinating/Waiting: | 10 min |
| Cooking: | 15 min |
| Total: | 1 h 25 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Turkey |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 4 turkey cutlets, 4 to 6 oz (115 to 170 g) each
- 2 Tbsp. (30 mL) soya or tamari sauce
- 3 Tbsp. (45 mL) liquid honey
- 3 Tbsp. (45 mL) white vinegar
- Juice of 3 Sunkist navel oranges
- Julienned zest of 1/2 Sunkist navel orange
- 3 drops Worcestershire sauce
- 1 pinch grated nutmeg
- 1 pinch powdered cinnamon
- 1 pinch powdered ginger
- Salt and pepper to taste
- 2 Tbsp. (30 mL) sunflower or soybean oil
- 2 Sunkist navel oranges in quarters with the membrane removed
- 8 leaves fresh mint
Preparation
In a small pan, combine the first 9 ingredients and reduce over low heat.
Season the cutlets with salt and pepper and place in a dish to marinate.
Pour the hot sauce over the cutlets and marinate 10 to 12 minutes. Drain and keep the sauce.
In a frying pan, heat the oil and cook the cutlets on both sides; transfer to a serving dish.
Deglaze the frying pan with the sauce and reduce until syrupy.
Pour the sauce over the cutlets; garnish with the orange quarters and mint leaves.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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