Turkey Cutlets with Rhubarb Chutney
Turkey and rhubarb? Yes the go together quite well actually.
3 tablespoons olive 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
YIELD: Serves 4
COURSE: Chicken & Other Birds
- Heat a tablespoon of 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 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 3 to 5 minutes per side. Serve the turkey with the chutney. Goes good with asparagus and rice or couscous.