- 1 lb turkey breast cutlets or slices
- Salt and pepper, to taste
- Ground cinnamon, to taste
- 2 tsp oil
- ⅓ cup orange marmalade
- ⅛ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
Lightly sprinkle one side of cutlets with salt, pepper and cinnamon, to taste.
In large nonstick skillet, over medium-high heat, sauté turkey cutlets in oil for 1–2 minutes per side, or until turkey is no longer pink in the center. Do in batches if your skillet isn’t large enough to hold the cutlets all at once with space around each one.
Remove turkey as it finishes browning to platter and keep warm.
In small saucepan, over medium heat, combine marmalade, cinnamon, nutmeg and ginger. Cook 1–2 minutes or until marmalade melts and mixture is heated through.
To serve, spoon marmalade sauce over cutlets.