3/4 c slivered almonds
9 tbsp olive oil, DIVIDED
1 tbsp minced garlic
1/2 tsp hot pepper flakes
1/2 tsp ground cumin
1 tsp dried oregano leaves
3 c orange juice
3 tbsp sugar
3 tbsp cornstarch
12 (5-oz) TURKEY CUTLETS
Sauté almonds in 1 tablespoon olive oil until golden and fragrant. Remove from heat and reserve.
Sauté garlic in 2 tablespoons olive oil until soft and fragrant. Stir in pepper flakes, cumin and oregano.
Whisk together orange juice, remaining 6 tablespoons olive oil, sugar and cornstarch. Add to garlic mixture. Boil over high heat until sauce/glaze reduces to about 2 cups. Reserve for service.
Per order: Season turkey cutlet with salt and pepper. Grill cutlets, about 4 to 5 inches from the heat, to an internal temperature of 165 degrees F., turning once.
Spoon 2-1/2 tablespoons orange glaze over each cutlet and garnish each with 1 tablespoon toasted almonds.