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Turkey Cutlets with Rhubarb Chutney

Source: © EatingWell Magazine
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Active Time:  20 Minutes
Total Time:  20 Minutes
  4 servings
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce with grilled boneless, skinless chicken breasts or lean pork chops. Serve with: Whole-wheat couscous and steamed asparagus.
2 teaspoons plus 1 tablespoon  canola oil, divided
1/3 cup  chopped red onion
2 cups  sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 cup  golden raisins
1/3 cup  light brown sugar
1 tablespoon  cider vinegar
2 teaspoons  minced fresh ginger or 1/4 teaspoon ground ginger
1/4 teaspoon  freshly ground pepper, divided
4   turkey cutlets (about 1 pound), 1/4 inch thick
1/4 teaspoon  salt
Turkey Cutlets with Rhubarb Chutney Recipe at
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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 294
Fat. Total: 7g
Protein: 29g
Carbohydrates, Total: 30g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 70mg
Sodium: 206mg
% Cal. from Fat: 21%
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