Spice Bazaar

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Turkey Cutlets w/ Orange Herb Sauce

Added on
Prep 10 min.
Cooking 8 min.
Total 18 min.
Yield 4 Servings

This elegant dish is surprisingly quick and easy to prepare. Add Moroccan Couscous Pilaf and Spinach Salad w/ Lebanese Dressing for a lovely and relaxing evening.

Rinse turkey and pat dry. Pound with a mallet to 1/4 inch thick. Sprinkle lightly with salt and pepper and coat with flour. Heat oil in a medium frying pan. Add turkey cutlets and cook over moderately high heat until lightly browned (2 to 3 minutes). Turn and brown on second side (2 to 3 minutes). Be careful not to overcook! Remove cutlets and place on a serving platter.

Blend sauce ingredients in a bowl and add to the frying pan. Bring to a boil, stirring constantly. Reduce heat and simmer 1 to 2 minutes, until thick. Pour half of the sauce over the cutlets. Serve the rest in a gravy boat for those who prefer more sauce.This recipe was developed for our daughter Mona’s wedding. Just like the Filo-wrapped Chicken Breast recipe for her sister, Angie, it was an immediate success and has become a popular wedding entrĂ©e. It is also delicious when prepared with turkey breast or firm fish filets in place of the chicken breasts.


  • 1 lb: Pound Turkey Breast Cutlets or Tenders
  • Salt and Pepper
  • Flour for coating
  • 2 tbsp Oil
  • 1/2 c Orange Juice
  • 1/4 c White Wine
  • 3/4 c Chicken Broth
  • 1/2 tsp Herbes de France
  • 2 tbsp Cornstarch