• 4servings
  • 200calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 pound(s) thin cutlets (chicken, turkey, or veal)

  2. 1/4 teaspoon(s) salt

  3. 1/4 teaspoon(s) coarsely ground black pepper

  4. 4 teaspoon(s) olive oil

  5. 1 medium orange , cut in half and sliced

  6. 1 teaspoon(s) dried rosemary , crushed

  7. 25 cup(s) apricot jam

  8. 1 tablespoon(s) honey

  9. Orange peel strips or fresh rosemary for garnish

Instructions Jump to Ingredients ↑

  1. Prepare cutlets: If necessary, pound cutlets to 1/4-inch thickness. Sprinkle cutlets with salt and pepper. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until hot. Add cutlets and cook 5 to 6 minutes, until golden, turning once. Transfer cutlets to platter; cover with foil to keep warm.

  2. Prepare sauce: In same skillet, heat 2 teaspoons olive oil over medium heat until hot. Add the 1 medium orange, 1 teaspoon dried crushed rosemary, and 2 tablespoons water. Cover skillet and cook for 6 to 8 minutes, until ingredients are tender and lightly browned. Add 1/4 cup apricot jam, 1 tablespoon water, and 1 tablespoon honey, and cook over medium heat for 2 minutes, uncovered.

  3. To serve, pour sauce over warm cutlets. Garnish with orange-peel strips or fresh rosemary, if you like.


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