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Curried Turkey Cutlets with Dried Apricots

Spring 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 3.9 (11 votes)

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.



READER'S COMMENT:
"This was really good. I made it with chicken. Very yummy! "
Curried Turkey Cutlets with Dried Apricots Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 1 pound turkey cutlets, cut into four portions (see Ingredient note)
  • 1/4 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1-2 teaspoons curry powder
  • 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
  • 2 tablespoons slivered fresh mint, (optional)
  • 1/4 cup low-fat plain yogurt

Preparation

  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.

Tips & Notes

  • Ingredient Note: 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

Per serving: 252 calories; 3 g fat (1 g sat, 2 g mono); 46 mg cholesterol; 25 g carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 264 mg sodium; 472 mg potassium.

Nutrition Bonus: Potassium (24% daily value), Vitamin C (20% dv), Iron (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/3 fruit, 1 vegetable, 3 very lean protein, 1/2 fat


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