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Turkey Breasts (Orange) https://www.metro.ca/userfiles/image/recipes/Supremes-dinde-orange-174.jpg PT1H00M PT15M PT1H25M
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.
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4 x 4 - 6 oz (4 x 115 - 170 g) turkey cutlets 2 Tbsp. (30 mL) soya or tamari sauce 3 Tbsp. (45 mL) liquid honey 3 Tbsp. (45 mL) white vinegar juice of 3 navel oranges julienned zest of 1/2 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 navel oranges in quarters with the membrane removed 8 leaves fresh mint
Turkey Breasts (Orange)

Turkey Breasts (Orange)

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  • Gluten-free
  • Lactose-free
4
servings
1:00
Preparation
0:15
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 x 4 - 6 oz
    (4 x 115 - 170 g)
    turkey cutlets
  • 2 Tbsp.
    (30 mL)
    soya or tamari sauce
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  • 3 Tbsp.
    (45 mL)
    liquid honey
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  • 3 Tbsp.
    (45 mL)
    white vinegar
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  • juice of 3 navel oranges
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

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  • julienned zest of 1/2 navel orange
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    ORGANIC NAVEL ORANGES

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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

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  • 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
    navel oranges in quarters with the membrane removed
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    ORGANIC NAVEL ORANGES

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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


  • 8
    leaves fresh mint
Imprimer ma sélection

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.

Source : Metro

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