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Spiced Turkey Cutlets with Apricot-Shallot Chutney
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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01In a medium bowl, stir together the cinnamon, cloves, cayenne, 2 teaspoons salt and 1½ teaspoons pepper. Set aside 2 teaspoons of the mix. Whisk 2 tablespoons of the lemon juice and 1 tablespoon of the oil into the remaining spice mix. Add the turkey cutlets and coat on both sides. Set aside.
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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.