Spiced Turkey Cutlets with Apricot-Shallot Chutney

Ingredientes

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon cayenne pepper

Kosher salt and ground black pepper

3 tablespoons lemon juice, divided, plus 1 tablespoon grated lemon zest

⅓ cup plus 2 tablespoons grapeseed or other neutral oil, divided

Four 4- to 6-ounce turkey breast cutlets, pounded to ¼ inch thick

4 medium shallots, each peeled and cut into 8 wedges

¼ cup chopped dried apricots

2 teaspoons honey

2 teaspoons yellow mustard seeds

½ cup whole-wheat flour

2 tablespoons chopped fresh cilantro, divided

Instruções

In a medium bowl, stir together the cinnamon, cloves, cayenne, 2 teaspoons salt and 1½ teaspoons black pepper. Set aside 2 teaspoons of the mix. Whisk 2 tablespoons of the lemon juice and 1 tablespoon of the oil into the remaining spice mix. Add the turkey cutlets and coat on both sides. Set aside.

In a 10-inch skillet over medium, heat 1 tablespoon of the oil until shimmering. Add the shallots and cook, stirring, until lightly golden, about 4 minutes. Stir in 1 teaspoon of the reserved spice mix and cook until fragrant, about 20 seconds. Stir in ⅔ cup water, the apricots, honey and mustard seeds. Cover and cook over medium-low, stirring once or twice, until the shallots have softened and the liquid is syrupy, about 15 minutes. Remove from the heat and set aside.

Pat the cutlets dry with paper towels. In a wide, shallow dish, stir together the flour and remaining 1 teaspoon spice mix, then distribute in an even layer. Line a large plate with paper towels.

In a 12-inch skillet over medium-high, heat the remaining ⅓ cup oil until shimmering. Transfer each cutlet to the flour mixture and turn to coat both sides, then gently shake off the excess and place in the skillet. Cook until golden brown on the bottom, about 2 minutes. Flip and cook until the second sides are golden, about another 2 minutes. Transfer to the prepared plate to drain, then place on a serving plate.

Stir the remaining 1 tablespoon lemon juice and the zest into the chutney, then taste and season with salt and pepper. Transfer to a serving bowl and sprinkle with the cilantro. Serve with the cutlets.

Notas

Don’t pound the turkey cutlets if they come out of the package already ¼ inch thick. Use them as they are.

Quick-cooking turkey cutlets are the perfect foil for a fruity and savory chutney inspired by Morocco’s tradition of pairing sweet, spiced relishes with meats. We pound the cutlets to a ¼-inch thickness so they cook evenly. We then dredge the cutlets in whole-wheat flour, which takes on a nutty flavor during cooking. The chutney, with its balance of apricots, shallots and warm spices, adds punchy, sweet-tart flavor. If you prefer, substitute dried sour cherries for the apricots.