Turkey Cutlets With Tropical Fruit

1. 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. 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.

* Per serving · 4 servings · Values may vary.