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Turkey Cutlets with Rhubarb Chutney

March/April 2010

Your rating: None Average: 4.8 (26 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

6 Reviews for Turkey Cutlets with Rhubarb Chutney

11/18/2010

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

Comments
10/27/2010
Anonymous

Quick and tasty. Thanks!

Comments
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!

Comments
05/18/2010

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.

Comments
05/10/2010

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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