Skip to content
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva 101 Lakeshore Rd. St. Catharines ON

Is this your favourite store?

No, let's find my favourite store

Why? This will allow you to browse the flyer, deals and coupons offered in your area.

Close
Sign in Sign up
0My List
You do not have any items in your cart.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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 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
  • 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
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

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant

These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

Discover your taste profile!

© Société des alcools du Québec, 2007

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.

Error

Sorry, an error has occurred. Please refresh the page.