Best 9 Turkey Cutlets With Oranges And Coriander Recipes

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Indulge in a symphony of flavors with our tantalizing turkey cutlets, artfully prepared with juicy oranges and vibrant coriander. This culinary masterpiece offers a delightful balance of sweet and savory, tantalizing your taste buds with every bite. Discover the secrets behind this exquisite dish, along with variations that cater to diverse preferences, including a zesty orange-coriander sauce, a tangy orange-mustard glaze, and an aromatic orange-herb marinade. Embark on a culinary journey that will elevate your weeknight dinners and impress your guests at special occasions.

**Variations:**

1. **Orange-Coriander Sauce:** Elevate your turkey cutlets with a luscious orange-coriander sauce, featuring a harmonious blend of citrusy and herbaceous notes.

2. **Orange-Mustard Glaze:** Experience a burst of zesty flavors with an orange-mustard glaze, adding a tangy twist to the tender turkey cutlets.

3. **Orange-Herb Marinade:** Infuse your turkey cutlets with a medley of aromatic herbs and orange zest, resulting in a succulent and flavorful dish.

Here are our top 9 tried and tested recipes!

PAN FRIED TURKEY CUTLETS WITH BRAISED RED CABBAGE AND ROASTED ORANGES



Pan Fried Turkey Cutlets with Braised Red Cabbage and Roasted Oranges image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 18

6 turkey cutlets
¼ cup olive oil
Salt
Black pepper
1 head of red cabbage - thinly sliced
2 onions - thinly sliced
4 tbsps butter
4 tbsps sugar
2 cups red wine
½ cup red wine vinegar
¼ tsp corriander seeds
1/2 tsp freshly grated nutmeg
2 cinnamon sticks
½ tsp dried thyme
Juice of one lemon
½ tsp salt
Black pepper
3 oranges

Steps:

  • 1.Melt 2 tbsps of butter in a large heavy pot over a high heat. 2.Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown. 3.Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes. 4.Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350°F oven. 5.Bake for about an hour, stirring at least twice. 6.Cut off the peel from the oranges and slice into rounds. 7.When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil. 8.Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches. 9.Cover the cutlets with foil to rest. 10.Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat. 11.Add the orange slices and cook until golden. This will take just a few minutes. 12.Serve and enjoy! For food safety, cook to a minimum internal temperature of 165°F as measured by a meat thermometer

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY



Turkey Cutlets with Cranberry Orange Stuffing and Pan Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into small pieces
2 ribs celery, with greens, from the heart of the stalk, chopped
1 medium onion, chopped
1 bay leaf, fresh or dried
Salt and pepper
2 cranberry orange muffins, from the baked goods section of your market
2 tablespoons chopped fresh thyme leaves, a few sprigs, stems removed
1 cup chicken stock
1 1/3 pounds turkey breast cutlets, the average weight of 1 package
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil
2 tablespoons butter, cut in small pieces
2 tablespoons all-purpose flour
2 cups chicken stock
Chopped flat-leaf parsley, for garnish, optional

Steps:

  • Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
  • Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
  • To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

TURKEY CUTLETS WITH PLUM SALAD



Turkey Cutlets With Plum Salad image

Provided by Food Network Kitchen

Time 35m

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds turkey cutlets
Pinch of cayenne pepper
1 1/4 teaspoons ground coriander
Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
3 firm plums, cut into 1-inch wedges
2 teaspoons fresh lemon juice
8 cups baby arugula

Steps:

  • Preheat a grill to medium high. One at a time, place the cutlets between 2 sheets of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick. Transfer the cutlets to a bowl and toss with the cayenne, 1 teaspoon coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 1 tablespoon olive oil. Set aside.
  • Toss the plums with the remaining 1/4 teaspoon coriander, a pinch of salt and 1 tablespoon olive oil. Grill the plums, turning once, until just starting to soften, 3 to 4 minutes. Set aside.
  • Grill the turkey until cooked through, about 2 minutes per side.
  • Finely chop a few of the grilled plum wedges; put in a large bowl. Stir in the lemon juice, the remaining 3 tablespoons olive oil and 1/4 teaspoon each salt and black pepper. Add the arugula and toss. Top the turkey with the salad and the remaining grilled plums.

Nutrition Facts : Calories 371, Fat 19 grams, SaturatedFat 2 grams, Cholesterol 68 milligrams, Sodium 641 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 43 grams

OVENGOLDAND#174; TURKEY CUTLET WITH ORANGE SAUCE



Ovengoldand#174; Turkey Cutlet with Orange Sauce image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 6 halved cutlets

Number Of Ingredients 15

3 slices Boar's Head Ovengold
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Turkey Breast
1 tsp Boar's Head Delicatessen Style Mustard
1 tbsp Butter
1 Egg
2 tbsp Olive Oil
1 tbsp Italian Parsley, Chopped
1 tsp Rosemary, Minced
1/2 cup Flour, whole wheat
1 tbsp Honey
1-1/2 cups Italian-style breadcrumbs
1/2 cup Orange juice

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Mix the breadcrumbs with the parsley. Beat the egg. While the oil heats, dip 1/2 inch thick turkey slices one at a time very lightly into the flour, then into the egg and then breadcrumbs.
  • Cook 2 minutes per side or long enough to toast the breadcrumb topping and warm through the turkey. (drain on paper towels)
  • Add the orange juice to the pan. Whisk in the mustard. Stir in the rosemary and honey. Stir to incorporate all the ingredients.
  • Add the butter to make the sauce shimmery and smooth.
  • Cut the cutlets in half and using a spatula, place a half cutlet onto an individual dinner plate that already has oven-baked potatoes (such as roasted spiced sweet potato wedges or white potato wedges) or mac n' cheese and a green of some kind. Top with the sauce and serve.

TURKEY CUTLETS WITH ORANGES AND CORIANDER



Turkey Cutlets with Oranges and Coriander image

Provided by Joy Smith

Categories     turkey     Sauté     Quick & Easy     Orange     Spice     Bon Appétit     Connecticut

Yield Serves 4

Number Of Ingredients 9

1 pound turkey breast cutlets (about 6)
1 teaspoon (or more) ground coriander
1 tablespoon all purpose flour
3 tablespoons butter
2 oranges, thinly sliced into rounds, seeds removed
1 cup chopped green onions
1/2 cup canned low-salt chicken broth
1/3 cup orange juice
Chopped fresh cilantro (optional)

Steps:

  • Pat turkey cutlets dry with paper towels. Season generously with coriander, salt and pepper; dust lightly with flour. Melt butter in heavy large skillet over high heat. Working in batches, add turkey cutlets to skillet and sauté until cooked through, about 1 minute per side. Transfer turkey cutlets to platter after each batch is cooked and cover with foil to keep warm. Add orange slices and green onions to skillet and sauté until just heated through, about 2 minutes. Using slotted spoon, arrange oranges and onions atop turkey cutlets. Add broth and orange juice to skillet and boil until reduced to sauce consistency, about 6 minutes. Season sauce with salt and pepper; pour over turkey cutlets. Garnish with cilantro, if desired.

TURKEY A L'ORANGE



Turkey a L'orange image

This is the BEST I have ever tasted!! I love citrus with chicken and this is yummy!! I always double the sauce because my family likes the sauce on everything. I usually serve this with some rice and green beans.

Provided by babygirl65

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 large oranges
1/2 cup chicken broth
2 tablespoons brandy
2 tablespoons orange marmalade
1 1/2 teaspoons cornstarch
2 teaspoons olive oil
1 lb turkey breast cutlets (4)
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • From 1 or 2 oranges, squeeze 1/3 cup of juice. Cut remaining orange into 1/4" thick slices (this is optional). In a small bowl, combine orange juice, broth, brandy, marmalade and cornstarch. Stir until blended, set aside.
  • In a non-stick skillet, heat oil over medium heat until hot. Add turkey cutlets, sprinkle with salt and pepper (I use Nature's Seasoning, personsal preference).
  • Cook cutlets, 5-8 minutes on each side or until lightly browned on the outside and no longer pink on the inside. Transfer to a platter and keep warm.
  • Add orange slices to skillet, cook 2 minutes. Transfer orange slices to platter with chicken (again orangel slices are optional).
  • Stir juice mix to blend and add to skillet. Heat to boil, and boil for 1 minute, Add cutlets and orange slices back into pan. Keep warm until ready to servce.

Nutrition Facts : Calories 243.2, Fat 3.3, SaturatedFat 0.6, Cholesterol 70.4, Sodium 447.6, Carbohydrate 18.6, Fiber 2.3, Sugar 14.7, Protein 29.4

TURKEY CUTLETS WITH ORANGE SAUCE



Turkey Cutlets With Orange Sauce image

Make and share this Turkey Cutlets With Orange Sauce recipe from Food.com.

Provided by mrose75

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

4 turkey cutlets
1 tablespoon vegetable oil
2 tablespoons flour
1/2 cup chopped green onion (white part only)
1/4 cup chopped green onion (green part only)
1 tablespoon sesame oil
1 tablespoon soy sauce
3/4 cup orange juice
1 tablespoon minced garlic
salt and pepper

Steps:

  • Coat cutlets with flour and shake off excess.
  • Heat vegetable oil until hot; add cutlets.
  • Brown for 2 minute on each side; remove and set aside.
  • Reduce heat, add white part of onions and garlic and saute for 2 minute.
  • Add orange juice and soy sauce, boil until slightly thickened, stirring occasionally, about 3 minute.
  • Stir in sesame oil, add salt and pepper to taste.
  • Return turkey and accumulated juices to skillet. Simmer until turkey is heated through, 10-12 minute.
  • Serve with rice or corn bread dressing.

Nutrition Facts : Calories 107.1, Fat 7, SaturatedFat 0.9, Sodium 255.3, Carbohydrate 10.1, Fiber 0.8, Sugar 4.5, Protein 1.7

TENDER BREADED TURKEY CUTLETS



Tender Breaded Turkey Cutlets image

I came up with this thinking of a different way to serve the turkey breast. The sour cream seals in the moisture and no one would ever guess that it's in there. A great new way to try turkey. This is my husband's new favorite turkey dish.

Provided by Tanya Belt

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 25m

Yield 4

Number Of Ingredients 5

1 cup Italian seasoned dry bread crumbs
¼ cup grated Parmesan cheese
4 turkey breast cutlets, 1/4 inch thick
½ cup fat free sour cream
1 tablespoon extra virgin olive oil

Steps:

  • Mix the bread crumbs and cheese in a shallow dish. Spread both sides of turkey with sour cream and press into the bread crumb mixture to coat.
  • Heat the oil in a skillet over medium heat. Place turkey in the skillet and cook 5 to 7 minutes on each side, until lightly browned and cooked through.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 24.8 g, Cholesterol 133.5 mg, Fat 7.9 g, Fiber 1.5 g, Protein 53.1 g, SaturatedFat 2.3 g, Sodium 749.8 mg, Sugar 4.8 g

PAN-ROASTED TURKEY CUTLETS WITH RED CABBAGE AND ORANGES



Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges image

Make and share this Pan-Roasted Turkey Cutlets With Red Cabbage and Oranges recipe from Food.com.

Provided by Honeysuckle White a

Categories     Oranges

Time 1h20m

Yield 2

Number Of Ingredients 18

6 turkey cutlets
1/4 cup olive oil
salt
black pepper
1 head red cabbage, thinly sliced
2 onions, thinly sliced
4 tablespoons butter
4 tablespoons sugar
2 cups red wine
1/2 cup red wine vinegar
1/4 teaspoon coriander seed
1/2 teaspoon freshly grated nutmeg
2 cinnamon sticks
1/2 teaspoon dried thyme
juice of one lemon
1/2 teaspoon salt
black pepper
3 oranges

Steps:

  • Melt 2 tbsps of butter in a large heavy pot over a high heat.
  • Add the sliced onions and sugar and stir well. Reduce the heat slightly and cook for about 15 minutes until the onion is dark brown.
  • Add the red cabbage and cook for 5 minutes. Then add the vinegar and cook for another 5 minutes.
  • Add the red wine, coriander seeds, nutmeg, cinnamon sticks, thyme and lemon juice. Season with salt and pepper. When the mixture starts to boil, put on the lid and transfer the pot to a 350F oven.
  • Bake for about an hour, stirring at least twice.
  • Cut off the peel from the oranges and slice into rounds.
  • When the cabbage is almost done, season the turkey cutlets with salt and pepper and generously rub with olive oil.
  • Heat a grill pan until just smoking and add the turkey cutlets cooking for about 4 minutes on each side. Depending on the size of your pan, you may need to cook in 2 batches.
  • Cover the cutlets with foil to rest.
  • Melt the remaining 2 tbsps of butter in a non-stick pan over a medium high heat.
  • Add the orange slices and cook until golden. This will take just a few minutes.
  • Serve and enjoy!

Nutrition Facts : Calories 1022.2, Fat 51.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 917.2, Carbohydrate 96.4, Fiber 15.7, Sugar 65.9, Protein 9.6

Tips:

  • Choose the right cut of turkey: For this recipe, boneless, skinless turkey cutlets are ideal. They cook quickly and evenly, and they're easy to find at most grocery stores.
  • Don't overcrowd the pan: When searing the turkey cutlets, be sure to give them enough space in the pan so that they can brown properly. If the pan is too crowded, the cutlets will steam instead of sear.
  • Use a flavorful marinade: The marinade for this recipe is made with a combination of orange juice, olive oil, coriander, garlic, and cumin. This combination of flavors imparts a delicious taste to the turkey cutlets.
  • Cook the turkey cutlets over medium heat: This will help to prevent them from overcooking and becoming dry.
  • Serve the turkey cutlets with a flavorful sauce: The orange-coriander sauce that is included in this recipe is a great option. It's made with orange juice, coriander, honey, and Dijon mustard.

Conclusion:

Turkey cutlets with oranges and coriander is a delicious and easy-to-make dish that is perfect for a weeknight meal. The turkey cutlets are tender and juicy, and the orange-coriander sauce is flavorful and tangy. This dish is sure to please everyone at the table.

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