Gluten-Free Friday: Citrus and Herb Turkey Cutlets and Broccolini

Another citrus recipe from my cooking class! This one included flour, so I tried the recipe again with rice flour and worked just fine. This only took about 30 minutes to cook and looks like it took a lot longer. The citrus taste is amazing and something I had never tasted before. If you don't like turkey, feel free to replace with chicken.  Serves 4

Chef showing how to zest the orange

Ingredients

1 large orange

4 turkey cutlets, patted dry

2 tbsp tarragon, minced

3 tbsp extra virgin olive oil

rice flour for dredging

1 large shallot minced

3/4 lb broccolini, cut in half

1 cup gluten-free broth

1/2 tbsp butter

salt and pepper to taste

Zest the orange and place in a bowl 

(make sure not to get too much white because that part is bitter)

Squeeze the juice into a cup

Sprinkle zest and half of the tarragon on the turkey

In a large non-stick pan warm 1 tbsp oil

Dredge the turkey in the flour and place in the oil

Saute until golden brown (4 minutes per side)

Remove turkey and cover with foil

In the same pan, heat remaining oil

Add shallots and cook for about 1 minute

Add broccolini and broth

Cover and cook for 5 minutes

Remove and place in a bowl, sprinkle with salt and pepper

Add the juice to the pan and boil, stirring constantly so it does not burn

Do this for 3 minutes and stir in the remaining tarragon and butter

Arrange turkey and broccolini next to each other and cover with sauce