Turkey Cutlets With Rhubarb Chutney |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Eating Well March-April 2010. Ingredients:
2 teaspoons canola oil |
1 tablespoon canola oil |
1/3 cup red onion, chopped |
2 cups rhubarb, sliced (fresh or frozen, if frozen then thawed and drained) |
1/3 cup golden raisin |
1/3 cup light brown sugar |
1 tablespoon cider vinegar |
2 teaspoons fresh ginger, minced |
1/4 teaspoon fresh ground pepper |
4 turkey cutlets, 1/4 inch thick (about 1 pound) |
1/4 teaspoon salt |
Directions:
1. Heat 2 t oil in saucepan over medium heat and cook onion about 3 minutes.
2. Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 t pepper; bring to a boil over medium-high heat (stir occasionally) until rhubarb gets soft and is breaking down, then 5 - 10 additional minutes. Remove and cover.
3. Sprinkle turkey with salt and 1/8 t pepper and brown 2 - 3 minutes each side in 1 T canola oil on medium high heat.
4. Serve the turkey with the chutney.
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