Pepper Crusted Turkey (Or Chicken) Cutlets With Chutney Sauce
- Reviews 3
Ready In: 55 mins
Serves: 4
Ingredients
- 1 tablespoon mixed peppercorns
- 1 lb turkey breast cutlets (4 4oz portions)
- 2 teaspoons olive oil
- 2 scallions, divided (see instructions below)
- 1 1⁄2 teaspoons fresh ginger, minced or grated
- 1⁄4 cup fat free chicken broth or 1⁄4 cup turkey broth
- 2 tablespoons brandy
- 6 tablespoons mango chutney
Directions
- Crush peppercorns with a mortar with pestle or in a spice grinder until coarse. (If you have neither, place the peppercorns in a plastic ball and gently crush them with a rolling pin.) Pat peppercorns on both sides of turkey cutlets. Wrap cutlets flat in plastic wrap and chill for 30 minutes.
- (Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).
- In large non-stick skillet, over medium heat, saute poultry in olive oil 4 to 5 minutes per side or until no longer pink in center. Remove cutlets from pan and keep warm.
- Combine the broth, ginger and 3 tablespoons of finely minced scallion bottoms (white and light green part) together and put into the skillet. Stir scraping the bits from the pan. Cook for just a minute.
- Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
- Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).
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