Turkey Cutlets with Chipotle-Orange Sauce and Cilantro Couscous

Turkey Cutlets with Chipotle-Orange Sauce and Cilantro Couscous
Country of Origin 
South America
Preparation Time 
About This Recipe 

To improve the health profile of the couscous, use whole wheat couscous and olive oil oil instead of butter (and reduce the amount to 1 tablespoon).


1 tbsp. butter
1 small onion, finely chopped
1 can (14.5 oz.) low-sodium chicken broth
1/2 cup orange marmalade or preserves
1 chipotle pepper in adobo sauce, finely chopped
1 lb. turkey breast cutlets
Kosher salt
Freshly ground black pepper
1 tsp. olive oil
2 tbsp. cornstarch

2 tbsp. butter
1 1/2 cups couscous
2 1/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. chopped cilantro


1. Make the turkey: In a small saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes. Add broth, marmalade, and chipotle pepper. Reduce to a simmer and cook until chipotle-orange sauce is reduced by half, about 20 minutes.

2. Meanwhile, season turkey with salt and black pepper to taste. In a large nonstick skillet, heat oil over medium heat. Working in batches, cook cutlets until centers are no longer pink, about 2 minutes per side. Transfer to a platter and cover with foil.

3. In a small bowl, stir 1 tablespoon water into cornstarch. Add to chipotle-orange sauce. Continue cooking, stirring constantly while sauce thickens, 1 to 2 minutes. Add salt and pepper to taste. Pour sauce over turkey cutlets.

4. Make the couscous: In a medium saucepan, melt butter over medium heat. Add couscous and cook 1 minute, stirring constantly until coated. Add broth and salt and bring to a boil. Reduce heat to low. Cook 5 to 10 minutes or until liquid is absorbed. Add cilantro and more salt and black pepper, to taste. Serve with cutlets.

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