Curried Turkey Cutlets with Dried Apricots
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.
- 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
- 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.
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.
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
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique