Name: Turkey Cutlets With Tropical Fruit
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 turkey cutlets; 1 shallot minced; 1 teaspoon curry powder; 2/3 cup reduced sodium chicken broth; 1/2 cup orange juice freshly squeezed; 2 tablespoons ketchup; 2 teaspoons cornstarch; 2 tablespoons butter; 1 bunch scallions trimmed; 1/2 pineapple peeled and thinly sliced, 1 1/2 cups; 2 persimmons very ripe, peeled, seeded if necessary and sliced; coconut chips; cilantro sprigs; bread Brown, for serving

1
Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Season the turkey with salt and pepper, than cook in batches for 3 mins per side until golden and cooked through. Remove to a platter and cover with foil. Heat the remaining 1 tbsp oil in the same skillet, add the shallot and curry powder and cook, stirring, for 1 min. Stir in the broth, orange juice and ketchup and bring to a boil. Reduce the heat and simmer for 1 min. Mix the cornstarch with a little cold water until smooth, then stir into the sauce. Simmer, stirring, for 1 min until slightly thickened. Remove from the heat.
2
Melt the butter in another large nonstick skillet over medium-high heat. Add the scallions and cook, stirrring often, for 1-2 mins. Remove from the pan. Add the pineapple and persimmons to the skillet and cook until beginning to brown on both sides. Pour over the sauce, reduce the heat and gently simmer until warmed through. Pour the fruit mixture over the turkey. Garnish with the sauteed scallions, cilantro and coconut chips. Serve with brown bread on the side.

Turkey Cutlets With Tropical Fruit

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