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Turkey Cutlets with Rhubarb Chutney

March/April 2010

Your rating: None Average: 4.8 (25 votes)

Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops. Serve with: Whole-wheat couscous and steamed asparagus.



READER'S COMMENT:
"Absolutely amazing!! Great flavors and easy to make! Its now one of my favorites! "
Turkey Cutlets with Rhubarb Chutney Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 2 teaspoons plus 1 tablespoon canola oil, divided
  • 1/3 cup chopped red onion
  • 2 cups sliced fresh or frozen rhubarb (thawed and drained, if frozen)
  • 1/3 cup golden raisins
  • 1/3 cup light brown sugar
  • 1 tablespoon cider vinegar
  • 2 teaspoons minced fresh ginger or 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly ground pepper, divided
  • 4 turkey cutlets (about 1 pound), 1/4 inch thick
  • 1/4 teaspoon salt

Preparation

  1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
  2. Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

Nutrition

Per serving: 294 calories; 7 g fat (1 g sat, 4 g mono); 70 mg cholesterol; 30 g carbohydrates; 16 g added sugars; 29 g protein; 2 g fiber; 206 mg sodium; 624 mg potassium.

Nutrition Bonus: Potassium (18% daily value)

Carbohydrate Servings: 2

Exchanges: 1/2 fruit, 1 1/2 other carbohydrates, 4 lean meat, 1 fat


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Recipe Categories

Main Ingredient
Turkey
Preparation/ Technique
Braise/Stew
Saute
Meal/Course
Dinner

Season
Spring
Summer
Type of Dish
Main dish, poultry
Ease of Preparation
Easy
Ethnic/Regional
American
Total Time
30 minutes or less
Servings
4
Publication
March/April 2010

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