Monday, August 18, 2008

Cinnamon-Orange Turkey Scaloppini

Don't be afraid - the combination of cinnamon and citrus is a delightful one. I served this with spaghetti the night I made it, and put it on a salad the next day. It's a very tasty and healthy way to cook turkey cutlets.

Cinnamon-Orange Turkey Scaloppini

4 6-oz turkey cutlets
1/2 tsp. ground cinnamon
salt & pepper to taste
2 cloves garlic, minced
1 tbsp. canola oil
1/2 c. orange juice
1 tbsp. lemon juice

Combine cinnamon and garlic with salt and pepper; rub over both sides of turkey cutlets. Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2-3 minutes on each side, until nicely browned on outside, but not fully cooked. Remove from pan and set aside; keep warm.

Pour orange and lemon juices into pan, stirring any bits of food that are stuck to the pan. Bring to a boil and return turkey to pan. Reduce heat to medium, and cook until liquid has reduced by half, 10-15 minutes. Serve cutlets with sauce spooned over.

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