Turkey Cutlets with Rhubarb Chutney

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

Quick and tasty. Thanks!

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.

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.

I made this recipe this evening and it was wonderfully delicious. I pounded boneless, skinless chicken breasts (2 that equaled 1 lb.) to 1/4 inch thick. All the recipe remained the same. Will be doing this again for sure.

I made this recipe this evening and it was wonderfully delicious. I pounded boneless, skinless chicken breasts (2 that equaled 1 lb.) to 1/4 inch thick. All the recipe remained the same. Will be doing this again for sure.