With a few GOYA® pantry essentials, you can easily make this straightforward arroz con pollo recipe. With GOYA® Adobo, the chicken is given an appealing taste boost; GOYA® Extra Virgin Olive Oil enhances the flavor of the vegetables; and GOYA® Yellow Rice eliminates any guesswork. You’ll be able to taste an actual, home-cooked meal in just one bite, and it’s easier than ever to prepare!
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 (6 ounce) turkey cutlets
- ½ teaspoon ground cinnamon
- salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- 1 tablespoon canola oil
- ½ cup fresh orange juice
- 1 tablespoon fresh lemon juice
Instructions
- Combine the cinnamon, and garlic with a little salt and pepper; rub over both sides of the turkey cutlets.
- Heat oil in a large skillet over medium-high heat. Add the seasoned cutlets, and fry for 2 to 3 minutes on each side, until nicely browned on the outside, but not fully cooked. Remove from the pan and set aside; keep warm.
- Pour the orange juice and lemon juice into the pan, stirring in any bits of food that are stuck to the pan. Bring to a boil, and return the turkey to the pan. Reduce heat to medium, and cook until liquid has reduced by half, 10 to 15 minutes. Serve cutlets with sauce spooned over.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 0 g |
| Protein | 45 g |
| Saturated Fat | 1 g |
| Sodium | 78 mg |
| Sugars | 3 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
My husband and I liked this dish a lot. Only addition I made was a little butter to the sauce which tamped down the sharp citrus just a bit. I used diluted canned orange juice but I’m sure fresh would be better. Mixing the garlic bits with the cinnamon seemed a little odd but it worked ok. Important to not overcook the turkey. I sauted the cutlets both sides as recipe says and took them out of the pan. I made the sauce but didn’t put them back in with the sauce because I didn’t want to overcook and just drizzled sauce when served. Meat was very tender and yummy with sauce.
This recipe was delicious and easy. I followed the notes about stopping early on the cooking, as another user mentioned. Super savory and tangy! Definitely will keep this recipe to use in the future.
Great recipe for turkey cutlets, the citrus sauce was delicious, and the cutlets came out nice and moist
This was a very simple and delicious recipe. I doubled the orange and lemon juice because we like lots of sauce. Served it with jasmine rice and green beans. Will definitely make again!
yum I did not have orange juice but I have a small can of mandarin oranges so are you just Markanda mandarin oranges the lemon juice I browned the garlic after I browned the meat cutlet in the dripping added the oranges juice and all little more salt-and-pepper and Yumm
My 12 year old was nervous about the cinnamon, but said he liked it after trying a bite and ate the whole thing!!
Hubby gives this one 3 stars. Followed other reviews – sautéed garlic first, doubled juices & only 1/4 tsp cinnamon. Cooked in one of those copper skillets and juices didn’t reduce to half after 20 min! Would make again in traditional skillet. Tasted good, cinnamon gives it a different flavor. Served w mashed potatoes.
The only reason that this recipe doesn’t get an overall five-star rating is because the sauce must be doubled (as other reviewers have said). I took that advice and found this to be a great taste adventure. Cinnamon, orange juice and lemon! Just pan fry the turkey cutlets without drying them out and this recipe is outstanding! I even added some of the orange pulp to the sauce … good move! The next day I cut up the cold leftovers and put them in my lunch salad. OMG! I’m definitely making this again.
We loved this turkey. Added lots of flavor to very bland meat. And it was easy,as others say. I made it the first time, which involves much referring back to recipe to make sure of measurements, etc. Additionally, cleaning lady was finishing up floor mopping, and little dog was dancing at very step, telling me how wonderful that smells and maybe you’d accidentally drop a bit for me…. I was able to finish in time in spite of all distractions! Served with mashed potatoes (Idaho instant mix) , steamed Kale w/ onions, a cauliflower-carrot mixture, and of course the always present green salad with assorted dressings. Only change I made was the canola oil which we aren’t using now, and used coconut oil instead. I’m sure that flavor and/or end product were not affected. BTW little dog did not get any…I don’t know where she gets the idea that I’m going to change the rules just because she tries to distract me…. Thanks again for a wonderful recipe that’s easy as well!
This was very easy. I was cooking for some picky eaters, yet all enjoyed.
Delicious! I doubled the orange and lemon juices after reading other reviews and am glad I did because it makes a woneedful glaze for the turkey. Will definitely be making this dish again.
A nice, different taste for turkey. Definitely double the sauce. The flavors melded a bit better overnight. I plan to use remaining turkey in a curried turkey salad. Used this with turkey tenders that I accidentally bought (on sale – didn’t look closely and thought I was getting chicken!) Note: I took the turkey out earlier than it took my sauce to reduce. Even at that, it was a little dry so watch that time carefully. Also, when reducing the sauce, it created some froth on the top. Didn’t think the froth would be that good for the sauce so skimmed it, but maybe that was not needed.
Had a little trouble with the heating once the sauce was in the pan. Had to leave my stove at medium high to get the desired result. Mine came out a little tougher than I’d like but it’s almost certainly because of the need to cook it longer. I also followed others suggestion to double the sauce and that was definitely good advice. I definitely plan to try this again and will leave the heat at medium high through the process and hope to get better results.
5* with suggestions of viewers doubling the juices & 5* because it’s easy & tasty. I also pounded the cutlets thinner. Watch near end so it doesn’t burn. I’ve made twice & both times used orange juice concentrate: 1/2 c. concentrate to 1/2 c. water = 1 c.& 2 T. lemon juice.
The cooking times were definitely too long for my thin cutlets. I will shorten it probably by half next time.
Very easy to prepare and quite tasty! I also doubled the oj and lemon juice mixture as per suggestions here. I’m very happy with the results, and will make it again for sure. Tony D
This recipe needs help. Not sure what, but I have no idea what I am going to do with the leftovers. The cutlets may have been better if they were breaded first, I am just not sure I would make it again anyway.
This was surprisingly good. I was a little dubious of the mix of flavors with cinnamon and garlic and pepper, but it actually was very tasty. Turkey cutlets tend to be bland no matter what you do to them but this had lots of flavor and was very easy to fix. I will definitely fix again.
I thought this was a little bland and was a bit disappointed. If I make it again, I’ll definitely double the garlic and cinnamon and carmalize an onion. I did take the advice from others and doubled the OJ & lemon juice. Without doubling the sauce, it would not have produced enough to cover all the cutlets.
This was just ok. I removed the scallopini and reduced the sauce because the cooking time was too long for my thin scallopini. It was not a wow for me.
Tasty recipe and easy to make. My husband liked it a lot. I didn’t give it 5 stars because of the sauce. I had to keep adding more OJ to the sauce because the turkey took a long time to cook completely. The first time I made it, the sauce burned because it dried up too quickly. I recommend doubling the sauce, and watching the pan carefully to keep adding more OJ as needed.