| | Curried Turkey Cutlets w/Fruit 1 1/2 pounds of turkey cutlets
1 teaspoon of ground ginger
1/2 teaspoon of garlic powder
1/8 teaspoon of ground white pepper
2 tablespoons of fresh lemon juice
2 tablespoons of flour
2 tablespoons of peanut oil
1 cup of prunes, pitted
1/2 cup of orange juice
1/2 cup of onion, chopped
1 teaspoon of curry powder
1 1/4 cups of chicken broth
2 teaspoons of cornstarch
1/8 teaspoon of cumin
1 orange, peeled and cut in slices
1/4 cup of unsalted blanched almonds, halved & toasted |
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Pound the turkey cutlets to flatten slightly. Mix together 1/2 teaspoon of ginger, garlic powder, white pepper and lemon juice; rub on turkey. Dredge cutlets lightly in flour, roll up each piece and secure with wooden pick. Heat oil in skillet and slowly fry turkey rolls until golden. Plump prunes in orange juice for 30 minutes. Sauté the onion in turkey drippings until tender, stir in curry powder. Combine the broth with cornstarch, remaining ginger and cumin; stir into onion mixture and cook over medium heat until thickened. Place the turkey rolls in a 2 quart baking dish; add curry sauce. Bake in preheated 350ºF. oven for 40 minutes. Add prunes, orange slices and almonds, continue baking 10 - 12 minutes, or until the turkey is fork tender. Serve with hot parslied rice, if desired. Serves 6 |
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