By: Melissa Powers
I can see this being a very versatile recipe for other meat/seafood.
I followed this recipe exactly (usually I use recipes as a guideline). The relish was a bit fiddly to make as it's harder to supreme a grapefruit than an orange since the membrane is a lot tougher. It was worth a little effort and since the actual turkey cutlets were a cinch to prepare it was still a pretty simple recipe.
I served this with another EW recipe, Orange-Infused Roasted Green Beans and Peppers and my own wheat berry salad with lemon, garlic, and thyme.
I think I would make this again, especially once I have the grill going. I would add a bit more of the 5-spice powder though. Also, I had a choice of buying turkey breasts instead of turkey cutlets. I chose the breasts because it was a better value and I'd have some left over. I had to slice the breasts horizontally to create my own cutlets. I think the commercially prepared cutlets might be a bit more attractive then mine came out. I might try this with chicken breasts also. I can also see this spice mix and relish being good on seared shrimp. Actually, I think that would be even better.