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The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish provides a lively contrast to the richly spiced turkey.

Source: EatingWell Magazine, November/December 1995




Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • Remove the skin and white pith from grapefruit with a sharp knife and discard. Cut the grapefruit segments from the surrounding membrane, letting them drop into a bowl. Add avocados, onions, cilantro, mint, vinegar and honey. Toss well to combine and set aside.

  • Stir together chili powder, cloves, allspice, cinnamon and salt in a shallow dish. Dredge turkey cutlets in the spice mixture, shaking off the excess.

  • Heat oil in a large ovenproof skillet over medium-high heat. Add the cutlets and cook, shaking the pan, until they begin to brown on the outside, about 1 minute. Turn the cutlets over and transfer the skillet to the oven. Bake until the turkey is no longer pink in the center, 4 to 6 minutes.

  • Arrange the turkey cutlets on a platter or individual plates and spoon the avocado-grapefruit relish on top.

Nutrition Facts

270 calories; protein 30.6g; carbohydrates 22.7g; dietary fiber 6.3g; sugars 15.3g; fat 7.9g; saturated fat 1g; cholesterol 45mg; vitamin a iu 3250.9IU; vitamin c 61.2mg; folate 47.5mcg; calcium 48.9mg; iron 2.9mg; magnesium 32.5mg; potassium 515.3mg; sodium 355mg; thiamin 0.1mg; added sugar 3g.

1 fruit, 4 lean meat, 1 fat