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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Spring 2004




Ingredient Checklist


Instructions Checklist
  • 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.


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.

Nutrition Facts

239 calories; protein 30.2g 60% DV; carbohydrates 23g 7% DV; dietary fiber 2.6g 10% DV; sugars 14.6g; fat 3.3g 5% DV; saturated fat 0.5g 3% DV; cholesterol 45.9mg 15% DV; vitamin a iu 448.4IU 9% DV; vitamin c 7.5mg 13% DV; folate 22mcg 6% DV; calcium 77.4mg 8% DV; iron 2.5mg 14% DV; magnesium 14.8mg 5% DV; potassium 393.5mg 11% DV; sodium 275.2mg 11% DV; thiamin 0.1mg 5% DV.

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Rating: 5 stars
This was really good. I made it with chicken. Very yummy! Read More