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. Source: EatingWell Magazine, Spring 2004

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 3.3 g total fat; 0.5 g saturated fat; 46 mg cholesterol; 275 mg sodium. 394 mg potassium; 23 g carbohydrates; 2.6 g fiber; 15 g sugar; 30.2 g protein; 448 IU vitamin a iu; 8 mg vitamin c; 22 mcg folate; 77 mg calcium; 2 mg iron; 15 mg magnesium;

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