Turkey Cutlets With Rhubarb Chutney

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READY IN: 25mins
Recipe by Carianne

From Eating Well March-April 2010.

Ingredients Nutrition

Directions

  1. Heat 2 t oil in saucepan over medium heat and cook onion about 3 minutes.
  2. Add rhubarb, raisins, brown sugar, vinegar, ginger, and 1/8 t pepper; bring to a boil over medium-high heat (stir occasionally) until rhubarb gets soft and is breaking down, then 5 - 10 additional minutes. Remove and cover.
  3. Sprinkle turkey with salt and 1/8 t pepper and brown 2 - 3 minutes each side in 1 T canola oil on medium high heat.
  4. Serve the turkey with the chutney.

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