Curried Turkey Cutlets with Dried Apricots

Curried Turkey Cutlets with Dried Apricots

1 Review
From: EatingWell Magazine Spring 2004

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup apple or pineapple juice
  • 1/2 cup dried apricots, chopped
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water
  • 4 scallions, thinly sliced
  • 1 pound turkey cutlets, cut into four portions (see Ingredient note)
  • 1/4 cup low-fat plain yogurt
  • Freshly ground pepper, to taste
  • 2 tablespoons slivered fresh mint, (optional)
  • 1-2 teaspoons curry powder


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  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Per serving: 239 calories; 3 g fat(1 g sat); 3 g fiber; 23 g carbohydrates; 30 g protein; 22 mcg folate; 46 mg cholesterol; 15 g sugars; 0 g added sugars; 448 IU vitamin A; 8 mg vitamin C; 77 mg calcium; 2 mg iron; 275 mg sodium; 394 mg potassium
  • Nutrition Bonus: Potassium (24% daily value), Vitamin C (20% dv), Iron (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 3 lean protein, 1 1/2 carbohydrate, 1/2 fat

Reviews 1

May 25, 2010
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By: EatingWell User
This was really good. I made it with chicken. Very yummy!