<http://schema.org/recipeInstructions>
" From 1 orange, squeeze 1/3 cup juice. Cut remaining orange into 1/4-inch-thick slices. In cup, stir orange juice, broth, brandy, marmalade, and cornstarch until blended; set aside. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add turkey cutlets; sprinkle with salt and pepper. Cook cutlets 5 to 8 minutes or until lightly browned on the outside and no longer pink on the inside, turning over once. Transfer cutlets to platter; keep warm. Add orange slices to skillet; cook 2 minutes. Transfer orange slices to platter with cutlets. Stir juice mixture to blend; add to skillet and heat to boiling. Boil orange sauce 1 minute; pour over cutlets. Garnish with parsley sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4400/turkey-cutlets-a-lorange-16/>