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Turkey Cutlets with Rhubarb Chutney

  • 4servings
  • 20minutes
  • 294calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) canola oil

  2. 1 tablespoon(s) canola oil

  3. 1/3 cup(s) chopped red onion

  4. 2 cup(s) sliced fresh or frozen rhubarb (thawed and drained if frozen)

  5. 1/3 cup(s) golden raisins

  6. 1/3 cup(s) light brown sugar

  7. 1 tablespoon(s) cider vinegar

  8. 2 teaspoon(s) minced fresh ginger or 1/4 teaspoon ground ginger

  9. 1/4 teaspoon(s) freshly ground pepper , divided

  10. 4 (about 1 pound) turkey cutlets ,

  11. 1/4 inch thick

  12. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.

  2. Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

  3. Exchanges: 1/2 fruit, 1 1/2 other carbohydrates, 4 lean meat, 1 fat. Carbohydrate Servings: 2. Nutrition Bonus: Potassium (18% daily value).

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