- 8 turkey cutlets, 1/4-inch thick
- ¾ cup all-purpose flour, seasoned to taste with salt and pepper
- 2 tbsp. vegetable oil
- ½ cup red onion, sliced thinly
- 1 tbsp. Jalapeno pepper, chopped finely (optional)
- ½ cup white tequila, optional
- ½ cup orange juice
- ¼ cup lime juice
- ¾ cup chicken broth
- 2 tbsp. butter
- 2 tbsp.cilantro leaves
- Salt, black pepper and sugar to taste
Heat a saute pan on medium-high heat. Dredge turkey cutlets in the flour, shaking off excess flour. Add the vegetable oil to the pan and add the turkey. (Cook in two batches if doing full recipe as to not overcrowd the pan) Cook just until a light golden color on both sides and remove from the pan. Reserve.
In the same pan the turkey was cooked in, add the red onions and jalapeno. Cook over medium-high heat until translucent. Off the heat, add the tequila and bring back to a boil to remove alcohol. Add the orange juice, lime juice and chicken broth. Bring to a boil and let sauce reduce until only about 1/3 of the original amount remains and sauce becomes slightly thick. Lower the heat and add the butter, whisking in to make the sauce become creamy. Do not boil the sauce at this point or sauce will separate. Add the cilantro and season sauce to taste with salt, pepper and sugar. Place turkey cutlets back into the pan and gently simmer, coating the meat with the sauce. Enjoy!