Curry-spiced apricot sauce jazzes up lean turkey cutlets in a looks-exotic-but-is-really-easy way. Don't overcook the cutlets in Step 1--they continue to cook while resting.
| Prep Time: | 15 minutes |
| Ready in: | 30 minutes |
| Yield: | 4 servings |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound turkey cutlets , cut into four portions (see Ingredient note) | |
| 1/4 teaspoon salt , or to taste | |
| Freshly ground pepper to taste | |
| 2 teaspoons extra-virgin olive oil | |
| 1/2 cup finely chopped onion | |
| 3 cloves garlic , minced | |
| 1 tablespoon minced fresh ginger | |
| 1-2 teaspoons curry powder | |
| 3/4 cup apple or pineapple juice | |
| 1/2 cup dried apricots , chopped | |
| 1 teaspoon cornstarch mixed with 1 tablespoon cold water | |
| 4 scallions , thinly sliced | |
| 2 tablespoons slivered fresh mint (optional) | |
| 1/4 cup low-fat plain yogurt | |
Recipe Directions
- Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate and set aside.
- Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.
- Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using). Serve immediately, with a dollop of yogurt.
Ingredient Note: You can use boneless, skinless chicken breasts in this recipe: cover with plastic wrap and pound with a meat mallet or rolling pin until about 1/2 inch thick; cook 4 to 5 minutes per side.
Health Advantages: healthy weight, heart healthy, low sat fat, low sodium, low calorie.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 252 cal | Carbohydrate Servings: | 1 1/2 | |||||
| Carbohydrates: | 25 g | Dietary Fiber: | 2 g | Cholesterol: | 46 mg | |||
| Fat: | 3 g | Sodium: | 264 mg | Saturated Fat: | 1 g | |||
| Protein: | 30 g | Potassium: | 472 mg | Monounsaturated Fat: | 2 g | |||
| Nutrition Bonus: | Potassium (24% daily value), Vitamin C (20% dv), Iron (15% dv). | |||||||
| Exchanges: | 1 1/3 fruit, 1 vegetable, 3 very lean protein, 1/2 fat | |||||||
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