Servings: 4
Ingredients
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp onion powder
- 2 tsp dried parsley
- Salt & pepper
- 1 lb turkey cutlets
- 1 tbsp avocado oil
- 2 tbsp coconut aminos divided
- 2 cloves garlic, minced
- ⅓ cup orange juice
- 1 tbsp maple syrup
- Fresh thyme, to serve
Instructions
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Using a shallow bowl, combine the herbs, onion powder, salt and pepper. Add the turkey cutlets to coat both sides. Set aside.
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Using a large deep pan, heat the avocado oil over medium heat. Once the oil is shimmering, add the turkey cutlets. Cook for 2 minutes on each side or until cooked through to 165 F. Remove from the pan and cover to keep them warm.
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To deglaze the pan, pour about 1 tsp of coconut aminos into the pan, scraping up any burnt bits off of the pan. See notes.
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Reduce the heat to low and add the garlic, cooking for about two minutes.
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Pour the orange juice, maple syrup, and coconut aminos into the pan. Allow to simmer for about 12-15 minutes, stirring often. The liquid should be reduced into a thick glaze.
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Turn off the heat and add the cooked turkey cutlets, turning to coat the turkey in the glaze.
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Serve the cutlets topped with fresh thyme, and with a side like green beans and mashed sweet potato!
Notes
You may be able to skip deglazing the pan if you’re using a nonstick pan and don’t have anything stuck to the pan!
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