Curry-spiced apricot sauce jazzes up lean turkey cutlets in a looks-exotic-but-is-really-easy way.
Don't overcook the cutlets in Step 1 they continue to cook while resting.
1 lb. turkey cutlets, cut into four portions (see Ingredient note)
1/4 tsp. salt, or to taste
Freshly ground pepper to taste
2 tsp. extra-virgin olive oil
1/2 cup finely chopped onion
3 clove garlic, minced
1 Tbsp. minced fresh ginger
1-2 tsp. curry powder
3/4 cup apple or pineapple juice
1/2 cup dried apricots, chopped
1 tsp. cornstarch mixed with 1 tablespoon cold water
4 each scallions, thinly sliced
2 Tbsp. slivered fresh mint (optional)
1/4 cup low-fat plain yogurt
Pat turkey cutlets dry with paper towels; sprinkle with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add turkey and cook until browned on both sides and no longer pink in the center, 2 to 3 minutes per side. Transfer to a plate and set aside.
Add onion to the pan; cook, stirring, for 1 minute. Add garlic, ginger and curry; cook, stirring, until fragrant, about 30 seconds. Add juice and apricots; bring to a simmer. Cook until the apricots are plump and the liquid is slightly reduced, about 3 minutes.
Add cornstarch mixture to the pan and cook, stirring constantly, until thickened, about 1 minute. Return the turkey and any accumulated juices to the pan. Cook, turning the cutlets a few times, until coated and heated through, 1 to 2 minutes. Stir in scallions and mint (if using). Serve immediately, with a dollop of yogurt.
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