The Essential EatingWell Cookbook (2004)
Curry-spiced apricot sauce jazzes up lean turkey cutlets in a looks-exotic-but-is-really-easy way. Don't overcook the cutlets in Step 1--they continue to cook while resting.
Active Time: 15 minutes |
Total Time: 30 minutes
1 pound turkey cutlets, cut into four portions (see Ingredient note)
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 teaspoons extra-virgin olive oil
1/2 cup finely chopped onion
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1-2 teaspoons curry powder
3/4 cup apple or pineapple juice
1/2 cup dried apricots, chopped
1 teaspoon cornstarch mixed with 1 tablespoon cold water
4 scallions, thinly sliced
2 tablespoons slivered fresh mint, (optional)
1/4 cup low-fat plain yogurt
Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate and set aside.
Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.
Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using). Serve immediately, with a dollop of yogurt.
Per serving :
3 g Fat;
1 g Sat;
2 g Mono;
46 mg Cholesterol;
25 g Carbohydrates;
30 g Protein;
2 g Fiber;
264 mg Sodium;
472 mg Potassium
Ingredient Note: You can use boneless, skinless chicken breasts in this recipe: cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/2 inch thick; cook 4 to 5 minutes per side.