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Turkey Cutlets With Apple Chutney

By: Cooking Light magazine

"Boneless chicken breasts can be used in place of turkey cutlets in this delicious recipe."

Rate/Review | Read Reviews (5)

Servings (Help)

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Original Recipe Yield 2 servings

Ingredients

1 1/4 cups chopped Granny Smith apple (about 8 ounces)
1 cup diced tomatoes
3/4 cup thinly sliced onions
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
1 dash white pepper
1 teaspoon vegetable oil
cooking spray

Directions

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; saute 2 minutes on each side or until done. Serve turkey with apple chutney.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 203 (20% from fat); FAT 4.6g (sat 1g, mono 1g, poly 1.6g); PROTEIN 27.2g; CARB 12.6g; FIBER 1.7g; CHOL 68mg; IRON 1.7mg; SODIUM 217mg; CALC 25mg