Orange-Tarragon Turkey Cutlets with Tenderstem Broccoli

1. Prepare Orange

Grate the zest and squeeze the juice from the orange, keeping both separate for later use.

2. Season Turkey Cutlets

Lay the turkey cutlets out and sprinkle them evenly with the orange zest, 1 tablespoon of tarragon, a generous pinch of coarse kosher salt, and a few grinds of freshly ground pepper.

3. Sauté Turkey Cutlets

In a large nonstick frying pan, heat 1 tablespoon of olive oil over medium-high heat. While the oil heats up, dredge the turkey cutlets lightly in all-purpose flour, shaking off any excess. Once the oil is hot, place the cutlets in the pan and sauté them for 2-3 minutes on each side until golden brown. Transfer the cooked cutlets to a platter and tent them with foil to keep warm. Repeat this process with another tablespoon of olive oil and the remaining cutlets.

4. Sauté Shallot

After the turkey is cooked, add the final tablespoon of olive oil to the pan and sauté the minced shallot for about a minute, until it becomes fragrant.

5. Cook Broccoli Spears

Add the baby broccoli spears to the pan along with the low-sodium chicken broth, cover, and bring to a boil. Let the broccoli steam in the broth for about 5 minutes, until it is tender-crisp. Transfer the broccoli to the platter with the turkey.

6. Make Sauce

Pour ¼ cup of orange juice into the same pan and bring it to a boil, allowing it to reduce and concentrate in flavor for about 3 minutes. Stir in 1 teaspoon of tarragon and, if desired, swirl in ½ tablespoon of unsalted butter.

7. Serve

Divide the turkey cutlets and broccoli among four plates and pour the orange-tarragon sauce over the top. Serve immediately.