Turkey Cutlets With Apple Chutney

BECKY LUIGART-STAYNER

Yield: 2 servings (serving size: 3 ounces turkey and 1/4 cup chutney)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 20%
  • Fat: 4.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.2g
  • Carbohydrate: 12.6g
  • Fiber: 1.7g
  • Cholesterol: 68mg
  • Iron: 1.7mg
  • Sodium: 217mg
  • Calcium: 25mg

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

  1. 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.
  2. 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.
  3. Note: Refrigerate remaining chutney in an airtight container for up to 2 weeks.
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