The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1995

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Ingredients

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Directions

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  • Preheat oven to 400 degrees F.

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  • Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.

  • Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.

  • Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4 to 6 minutes.

  • Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.

Nutrition Facts

270 calories; protein 30.6g 61% DV; carbohydrates 22.7g 7% DV; exchange other carbs 1.5; dietary fiber 6.3g 25% DV; sugars 15.3g; fat 7.9g 12% DV; saturated fat 1g 5% DV; cholesterol 45mg 15% DV; vitamin a iu 3250.9IU 65% DV; vitamin c 61.2mg 102% DV; folate 47.5mcg 12% DV; calcium 48.9mg 5% DV; iron 2.9mg 16% DV; magnesium 32.5mg 12% DV; potassium 515.3mg 14% DV; sodium 355mg 14% DV; thiamin 0.1mg 10% DV; added sugar 3g.

Reviews (2)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
I used skinless chicken breasts sauteed on high heat and then medium high in a pan (no oven) and only one avocado and one pink (red) grapefruit. This recipe is one of the best we've tried lately - what great bursting flavors - tart / pungent and very slightly sweet the contrasts are wonderful and the flavors of the relish and the seasonings on the poultry totally complementary & hugely juicy - wonderful!!! We thought we might try it sometime with fish (maybe tuna or snapper) or even garbanzo beans for our vegetarian friends. Read More
Rating: 5 stars
10/29/2011
I used skinless chicken breasts sauteed on high heat and then medium high in a pan (no oven) and only one avocado and one grapefruit. This recipe is one of the best we've tried lately - what great bursting flavors - tart / pungent and very slightly sweet the contrasts are wonderful and the flavors of the relish and the seasonings on the poultry totally complementary & hugely juicy - wonderful!!! We thought we might try it sometime with fish (maybe tuna or snapper) or even garbanzo beans for our vegetarian friends. Read More