Pepper Crusted Turkey (Or Chicken) Cutlets With Chutney Sauce – a delicious recipe with mixed peppercorns, turkey breast cutlets, olive oil, scallions, fresh ginger, chicken broth. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
(Note: If you are using chicken, pound to even thinness prior to crusting them with pepper. ).
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
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
Add the chutney and brandy and cook until warmed. If you like, you can chop the mango chunks in the chutney in advance.
6
Plate each cutlet and place one quarter of sauce on top. Garnish with a small sprinkle of chopped scallion greens (tops).
277
kcal
Calories
11
g
Fat
4
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon mixed peppercorns, 1 lb turkey breast cutlets (4 4oz portions), 2 teaspoons olive oil, 2 scallions, divided (see instructions below), and more.
Yes, Pepper Crusted Turkey (Or Chicken) Cutlets With Chutney Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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