Here’s a quickly made dish that could be a festive centerpiece for a smaller holiday gathering, when a whole turkey would be too much.
These turkey cutlets are dressed up with a citrus-fig sauce that’s a blend of oranges, lime, dried California figs, ginger and honey in a tangy base. The sauce complements turkey breasts to perfection, or even chicken, if you prefer.
Best of all, the dish takes less than 30 minutes to prepare. (For those who notice such detail, a bonus is that the dish provides 7 grams of dietary fiber per serving.)
Turkey cutlets with citrus-fig sauce
1pound fresh turkey breast slices or cutlets (see note)
Salt and ground black pepper, to taste
1tablespoon plus 2 teaspoons olive or vegetable oil
1cup thinly sliced red onion
1cup dried figs, stemmed and halved or quartered
1/2teaspoon finely grated lime zest
1cup orange sections (2 large oranges), peel and all membrane removed
2-3tablespoons finely chopped crystallized ginger
2tablespoons chopped fresh parsley
1tablespoon fresh lime juice
2teaspoons honey
Season turkey slices on both sides with salt and pepper. Heat 1 tablespoon oil in large skillet over medium to medium-high heat. Add turkey; cook 2 to 4 minutes on each side, till browned and cooked through. Remove from heat to warm serving platter.
Heat remaining 2 teaspoons oil in same skillet over medium heat. Add onion; stir about 1 minute to soften. Add dried figs, 1/3 cup water and zest; cook and stir 2 to 3 minutes, until liquid evaporates. Remove from heat; stir in orange sections, ginger, parsley, lime juice and honey. Serve over turkey.
Makes four servings. Per serving: 362 cal., 30 g pro., 6 g total fat (1 g saturated), 47 g carbo., 45 mg chol., 7 g dietary fiber, 396 mg sodium.
Note: If turkey breast slices (cutlets) are not available, substitute chicken breast cutlets.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
