Turkey Cutlets with Citrus Sauce and Capers
Elevate your dinner table with these succulent Turkey Cutlets with Citrus Sauce and Capers—a dish that is as flavorful as it is simple to prepare! Juicy, golden-brown turkey cutlets are perfectly seasoned, lightly dredged in flour, and pan-seared to perfection. The hero of this recipe is the vibrant citrus sauce, a harmonious blend of fresh orange and lemon juices, zesty zest, and a touch of savory turkey stock. Briny capers add a delightful tang, while minced garlic and fresh parsley bring depth and brightness to every bite. This easy 35-minute dish is not only a quick weeknight winner but also an elegant option for entertaining, served beautifully over rice, pasta, or alongside a crisp green salad. Perfect for fans of bold, balanced flavors, this recipe is a must-try for citrus lovers and turkey enthusiasts alike!
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Recipe Information
Ingredients
- 4 pieces (4-6 oz each) Turkey cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves (minced) Garlic
- 0.5 cup Chicken or turkey stock
- 0.25 cup Fresh orange juice
- 0.25 cup Fresh lemon juice
- 2 tablespoons (drained and rinsed) Capers
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Orange zest
- 1 teaspoon Lemon zest
Instructions
Season the turkey cutlets on both sides with salt and black pepper.
Place the flour on a shallow plate and dredge each turkey cutlet in the flour, shaking off any excess.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the turkey cutlets to the pan in a single layer (work in batches if necessary) and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the turkey cutlets from the pan and set aside on a plate.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and the butter to the skillet.
Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chicken or turkey stock, fresh orange juice, and fresh lemon juice, scraping up any browned bits from the bottom of the pan.
Bring the sauce to a simmer and let it reduce slightly, about 3-4 minutes.
Add the capers, orange zest, and lemon zest to the sauce, stirring to combine.
Return the turkey cutlets to the skillet, spooning the sauce over them, and cook for 1-2 minutes to reheat the cutlets and allow them to absorb some of the sauce.
Transfer the turkey cutlets to a serving platter and pour the citrus and caper sauce over the top.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 802 mg | 35% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
