Turkey Cutlets With Apple Chutney

BECKY LUIGART-STAYNER

Yield:

2 servings (serving size: 3 ounces turkey and 1/4 cup chutney)

Recipe from

Nutritional Information

Calories 203
Caloriesfromfat 20 %
Fat 4.6 g
Satfat 1 g
Monofat 1 g
Polyfat 1.6 g
Protein 27.2 g
Carbohydrate 12.6 g
Fiber 1.7 g
Cholesterol 68 mg
Iron 1.7 mg
Sodium 217 mg
Calcium 25 mg

Ingredients

1 1/4 cups chopped Granny Smith apple (8 ounces)
1 cup diced tomato
3/4 cup thinly sliced onion
3 tablespoons brown sugar
2 tablespoons cider vinegar
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
4 (2-ounce) turkey cutlets
1/8 teaspoon salt
Dash of white pepper
1 teaspoon oil
Cooking spray

Preparation

Combine first 7 ingredients in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Remove apple mixture from heat, and let stand 10 minutes. Cover and chill.

Sprinkle turkey with salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey to skillet; sauté 2 minutes on each side or until done. Serve turkey with apple chutney.

Note: Refrigerate remaining chutney in an airtight container for up to 2 weeks.

Note:

October 1997