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Spiced Turkey Cutlets with Apricot-Shallot Chutney

4 Servings

35 minutes

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Quick-cooking turkey cutlets are the perfect foil for a fruity and savory chutney inspired by Morocco's tradition of pairing sweet, spiced relishes with meats. We pound the cutlets to a ¼-inch thickness so they cook evenly. We then dredge the cutlets in whole-wheat flour, which takes on a nutty flavor during cooking. The chutney, with its balance of apricots, shallots and warm spices, adds punchy, sweet-tart flavor. If you prefer, substitute dried sour cherries for the apricots.

4

Servings

Tip

Don't pound the turkey cutlets if they come out of the package already ¼ inch thick. Use them as they are.

35 minutes

Ingredients

  • 1

    teaspoon ground cinnamon

  • ½

    teaspoon ground cloves

Directions

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Reviews
Elaine B.

This is a brilliant recipe! Although I had to substitute chicken for the turkey, it was delicious. The spice mixture and the chutney are outstanding. I served this with roasted Brussels Sprouts tossed with a bit of well-aged balsamic vinegar and rice pilaf (Pierre Franey's recipe!) and a lovely South African Chenin Blanc. This recipe and meal combination will become a regular in our meal rotation.

Meredith B.

This surpassed expectations! So good. Made with chicken and added splash of ground mustard rather than seeds. Otherwise followed the recipe with excellent results.