This is part of my Thanksgiving recipe series. Every day leading up to Thanksgiving, I’ll share a new recipe to complete a wonderful, flavorful dinner without tons of added calories, fat and carbs. Check out past recipes here.
If the idea of cooking an entire Thanksgiving turkey for hours on end just doesn’t sound appealing, this recipe if for you. Especially if the entire family likes white meat, you can make these turkey cutlets instead of wasting all that dark meat no one wants. Instead of serving them with sodium ladened gravy, try the light and refreshing citrus sauce. Pair with a warm salad like this Baby Spinach and Bacon salad and a nice glass of wine. You’ll have plenty of room for dessert, like the White Chocolate Mousse with Raspberry Sauce from yesterday.
Makes 4 servings
8 slices turkey scaloppini, about 1 ¼ pounds
3/4 cup orange juice
Juice of ½ lemon
Juice of ½ lime
1 tablespoon finely chopped shallots
1 tablespoon Stevia In The Raw® Bakers Bag
1/2 teaspoon ground ginger
2 tablespoon unsalted butter, chilled, cut in small cubes
Salt and freshly ground pepper, to taste
Coat a large skillet generously with cooking spray and set it over medium-high heat. When the pan is heated, arrange the turkey in one layer. Cook for 2 minutes, turn, and cook the slices for 2 minutes more. Continue turning the cutlets every 2 minutes, until they are white in the center, about 6 minutes. Transfer the turkey to a plate, and cover loosely with foil.
Add the orange, lemon and lime juices, and the shallots to the pan. As they bubble, use a wooden spatula to scrape up any browned parts. Add the stevia and ginger. Boil until the sauce is reduced to 1/2 cup, 3-4 minutes. Off the heat, add the butter and whisk vigorously until it is incorporated into the sauce. Season to taste with salt and pepper.
To serve, place 2 cutlets each on 4 dinner plates and spoon one-fourth of the sauce over each serving.