Spiced Turkey Cutlets

The raisins and sweet spices give the sauce and the vegetables a Middle Eastern flavor; serve over couscous.

Yield: 4 servings (serving size: 2 cutlets and 1/4 cup bell pepper mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 27%
  • Fat: 6.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 3g
  • Protein: 26.3g
  • Carbohydrate: 15.3g
  • Fiber: 2.2g
  • Cholesterol: 74mg
  • Iron: 2.5mg
  • Sodium: 490mg
  • Calcium: 43mg


  • 1 tablespoon vegetable oil
  • 8 (2-ounce) turkey cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced green onions
  • 1 medium red bell pepper, cut into (1/4-inch-thick) slices
  • 1 cup fat-free, less-sodium chicken broth
  • 1/4 cup raisins
  • 1 tablespoon brown sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin


  1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with salt and black pepper. Add turkey to pan; cook for 3 1/2 minutes on each side or until done. Remove turkey from pan, and keep warm.
  2. Add onions and bell pepper to pan; sauté 2 minutes. Add remaining ingredients. Bring to a boil; cook until reduced to 1 cup (about 3 minutes). Serve with turkey.
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