A delightful turkey dish with a tangy citrus glaze, perfect for a quick and flavorful meal.
Juice one orange to obtain about half a cup of juice. Slice the other orange into thin rounds for garnish.
Using fresh oranges enhances the flavor of the dish.
In a small bowl, mix the orange juice, marmalade, chicken broth, brandy, and cornstarch until smooth.
Ensure the cornstarch is fully dissolved to avoid lumps in the sauce.
Heat the olive oil in a non-stick skillet over medium heat.
Use a non-stick skillet to prevent sticking and ensure even cooking.
Season the turkey cutlets with salt and pepper, then cook them in the skillet for about 5 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to ensure even cooking.
Remove the turkey cutlets from the skillet and keep them warm on a serving platter.
Cover the platter with foil to retain heat.
Add the orange slices to the skillet and cook for 2 minutes until slightly caramelized.
Caramelizing the orange slices adds a touch of sweetness to the dish.
Pour the glaze mixture into the skillet, bring to a boil, and cook for 1 minute until thickened.
Stir constantly to prevent the glaze from sticking to the skillet.
Return the turkey cutlets and orange slices to the skillet, coating them with the glaze. Heat through for 2 minutes.
Ensure the cutlets are well-coated with the glaze for maximum flavor.
Serve the turkey cutlets on a platter, garnished with the orange slices and extra glaze. Enjoy your meal!
Serve with a side of steamed vegetables or rice for a complete meal.
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