Turkey Cutlets with Citrus Pan Sauce
|8||slices turkey scaloppini, about 1 ¼ pounds|
|3/4||cup orange juice|
|Juice of ½ lemon|
|Juice of ½ lime|
|1||tablespoon finely chopped shallots|
|1||tablespoon Stevia In The Raw® Bakers Bag|
|1/2||teaspoon ground ginger|
|2||tablespoon unsalted butter, chilled, cut in small cubes|
|Salt and freshly ground pepper, to taste|
Coat a large skillet generously with cooking spray and set it over medium-high heat. When the pan is heated, arrange the turkey in one layer. Cook for 2 minutes, turn, and cook the slices for 2 minutes more. Continue turning the cutlets every 2 minutes, until they are white in the center, about 6 minutes. Transfer the turkey to a plate, and cover loosely with foil.
Add the orange, lemon and lime juices, and the shallots to the pan. As they bubble, use a wooden spatula to scrape up any browned parts. Add the stevia and ginger. Boil until the sauce is reduced to 1/2 cup, 3-4 minutes. Off the heat, add the butter and whisk vigorously until it is incorporated into the sauce. Season to taste with salt and pepper.
To serve, place 2 cutlets each on 4 dinner plates and spoon one-fourth of the sauce over each serving.
Per Serving: 290 calories, 15g fat (7g saturated fat), 5g carbohydrate, 31g protein, <1g dietary fiber, 230mg sodium.