Turkey Cutlets with Rhubarb Chutney

From EatingWell: March/April 2010

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

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6 Reviews for Turkey Cutlets with Rhubarb Chutney

11/18/2010

brynn.livengood

Absolutely amazing!! Great flavors and easy to make! Its now one of my favorites!

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10/27/2010

Anonymous

Quick and tasty. Thanks!

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06/08/2010

Anonymous

This was a huge hit at our house last night...my 10-year-old daughter gave it a rating of 99.5 out of 100. 8-year-old son ate it all too. Thanks, Eating Well!

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05/18/2010

robinft

I made this last night and it was delicious. I used turkey tenderloins, pounded them, and marinated them in a bit of olive oil, red wine vinegar, garlic, allspice, cumin, salt and pepper. Made the rhubarb as directed...except with a little more rhubarb and a bit less sugar. It was a huge hit, and people went back for extras of the rhubarb.

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05/10/2010

xXwD9aAevq

Really fantastic, and such a great use for local, seasonal produce. I, too, used chicken breasts (local, pastured, no hormones, etc.) and local rhubarb and asparagus (from the serving suggestion) - every flavor popped. A pleasure to prepare and to eat.

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