Pepper Crusted Turkey (Or Chicken) Cutlets With Chutney Sauce

1. 1

   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.

2. 2

   (Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).

3. 3

   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.

4. 4

   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.

5. 5

   Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.

6. 6

   Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).

* Per serving · 4 servings · Values may vary.