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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.
4
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)

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4 x 4 - 6 oz
    (4 x 115 - 170 g)
    turkey cutlets
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    Easy Carve Boneless Stuffed Turkey Breast Roast

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    Butterball Turkey or Naturally Inspired Turkey Raised Without Antibiotics

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    FROZEN, GRADE A, SELECTED VARIETIES ALL AVAILABLE SIZES 3.28/kg

  • 2 Tbsp.
    (30 mL)
    soya or tamari sauce
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    SAVE UP TO $1.50
    VH SAUCE OR HUNTS SAUCE

    VH SAUCE OR HUNTS SAUCE

    $2.49 ea.

    SELECTED SIZES AND VARIETIES

  • 3 Tbsp.
    (45 mL)
    liquid honey
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    BILLY BEE HONEY

    BILLY BEE HONEY

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    1 kg

  • 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
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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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