Curried Turkey Cutlets with Dried Apricots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1 pound turkey cutlets |
1/4 teaspoon salt, or to taste |
1 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 teaspoons curry powder |
3/4 cup apple or pineapple juice |
1/2 cup dried apricots, chopped |
1 teaspoon cornstarch |
4 scallions, thinly sliced |
1/4 cup low-fat plain yogurt |
Directions:
1. 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.
2. 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.
3. 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.
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