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Spiced Turkey Cutlets with Apricot-Shallot Chutney
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.
4
Servings
Tip
Don't pound the turkey cutlets if they come out of the package already ¼ inch thick. Use them as they are.
35 minutes
Ingredients
-
1
teaspoon ground cinnamon
-
½
teaspoon ground cloves
Directions
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01In a medium bowl, stir together the cinnamon, cloves, cayenne, 2 teaspoons salt and 1½ teaspoons 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.
Reviews
September 6, 2026
Absolutely delicious
The amount of flavor packed into this turkey dish is unbelievable! Sometimes I just whip up the spiced turkey without the chutney for a quick protein in a savory, new flavor profile. Definitely worth making.
July 10, 2025
Tasty turkey cutlets
These cutlets were an easy tasty treat for dinner. The whole wheat flour adds nutty and colorful qualities. I will make these again.
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This is a brilliant recipe! Although I had to substitute chicken for the turkey, it was delicious. The spice mixture and the chutney are outstanding. I served this with roasted Brussels Sprouts tossed with a bit of well-aged balsamic vinegar and rice pilaf (Pierre Franey's recipe!) and a lovely South African Chenin Blanc. This recipe and meal combination will become a regular in our meal rotation.