Turkey Cutlets with Rhubarb Chutney

Turkey Cutlets with Rhubarb Chutney

6 Reviews
From: EatingWell Magazine, March/April 2010

Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops. Serve with: Whole-wheat couscous and steamed asparagus.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • ⅓ cup chopped red onion
  • 2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
  • ⅓ cup golden raisins
  • ⅓ cup light brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced fresh ginger or ¼ teaspoon ground ginger
  • ¼ teaspoon freshly ground pepper, divided
  • 4 turkey cutlets (about 1 pound), ¼ inch thick
  • ¼ teaspoon salt


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  1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and ⅛ teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
  2. Sprinkle turkey on both sides with salt and the remaining ⅛ teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

Nutrition information

  • Per serving: 294 calories; 7 g fat(1 g sat); 2 g fiber; 30 g carbohydrates; 29 g protein; 16 mcg folate; 70 mg cholesterol; 24 g sugars; 16 g added sugars; 63 IU vitamin A; 6 mg vitamin C; 74 mg calcium; 2 mg iron; 206 mg sodium; 626 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: ½ fruit, 1½ other carbohydrates, 4 lean meat, 1 fat

Reviews 6

November 18, 2010
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By: bctitus
Absolutely amazing!! Great flavors and easy to make! Its now one of my favorites!
October 27, 2010
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By: EatingWell User
Quick and tasty. Thanks!
June 08, 2010
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By: EatingWell User
This was a huge hit at our house last night...my 10-year-old daughter gave it a rating of 99.5 out of 100. 8-year-old son ate it all too. Thanks, Eating Well!
May 18, 2010
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By: roro
I made this last night and it was delicious. I used turkey tenderloins, pounded them, and marinated them in a bit of olive oil, red wine vinegar, garlic, allspice, cumin, salt and pepper. Made the rhubarb as directed...except with a little more rhubarb and a bit less sugar. It was a huge hit, and people went back for extras of the rhubarb.
May 10, 2010
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By: Anne White
Really fantastic, and such a great use for local, seasonal produce. I, too, used chicken breasts (local, pastured, no hormones, etc.) and local rhubarb and asparagus (from the serving suggestion) - every flavor popped. A pleasure to prepare and to eat.
February 24, 2010
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By: dr.bond2
I made this recipe this evening and it was wonderfully delicious. I pounded boneless, skinless chicken breasts (2 that equaled 1 lb.) to 1/4 inch thick. All the recipe remained the same. Will be doing this again for sure.
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