Recipe: Curried Turkey Cutlets with Fruit

CURRIED TURKEY CUTLETS WITH FRUIT

1 1/2 pounds turkey cutlets
1 teaspoon ground ginger, divided use
1/2 teaspoon garlic powder
1/8 teaspoon ground white pepper
2 tablespoons fresh lemon juice
2 tablespoons flour
2 tablespoons peanut oil
FOR THE CURRY SAUCE:
1/2 cup chopped onion
1 teaspoon curry powder
1 1/4 cups chicken broth
2 teaspoons cornstarch
1/8 teaspoon cumin
1 cup pitted prunes
1/2 cup orange juice
1 orange, peeled and cut in cart-wheel slices
1/4 cup unsalted blanched almonds, halved and toasted
hot parslied rice (optional, to serve)

TO PREPARE THE TURKEY:
Pound turkey cutlets to flatten slightly.

Mix together 1/2 teaspoon ginger, garlic powder, white pepper and lemon juice; rub on turkey Dredge cutlets lightly in flour; roll up each piece and secure with wooden pick.

Heat oil in skillet and slowly fry turkey rolls until golden.

TO MAKE THE CURRY SAUCE:
Saute onion in turkey drippings until tender.

Stir in curry powder.

Combine broth with cornstarch, remaining 1/2 teaspoon ginger and cumin; stir into onion mixture and cook over medium heat until thickened.

TO ASSEMBLE AND BAKE:
Place turkey rolls in 2-quart baking dish; add curry sauce.

Bake in preheated 350 degrees F oven 40 minutes.

Meanwhile, plump prunes in orange juice about 30 minutes.

After turkey has baked 40 minutes, add prunes, orange slices and almonds; continue baking 10 to 20 minutes, or until turkey is fork-tender.

TO SERVE:
Serve with hot parslied rice, if desired.

Servings: 6
Source: Fast and Fabulous Main Courses