1 tbsp first cold press olive oil
1/2 c shallots, finely diced
2 c ripe mango, small dice
1/2 c white wine vinegar
1/4 c sugar
2 tbsp cornstarch
2 tbsp cold water
3 Large sweet potatoes, peeled
Salt To taste
4 to 5 Large fresh sage leaves, finely chopped
1/2 c Earth Balance margarine (parve butter substitute)
1/4 c canola oil
8 (3-oz) Turkey cutlets, 3/4 to 1-inch thick
Salt and freshly ground black pepper To Taste
1/2 c dry white wine such as Sauvignon Blanc or dry Riesling
1/4 c fresh pineapple, cut into 1/4-inch dice
8 oz coconut milk
4 whole sage leaves
Heat oil in a saucepan and sauté shallots. Season with salt and cook about 2 minutes or until tender and translucent - not browned.
Add diced mango and continue to sauté about 2 more minutes.
Stir in white wine vinegar and sugar. Bring mixture to a boil.
In a separate bowl, whisk together cornstarch and water until smooth. Then stir the cornstarch mixture into the mango mixture and bring to a boil.
Cook the chutney about 4 minutes, stirring constantly.
Remove from heat and cool to room temperature. Place chutney in a container, cover and set aside until ready to use. If not using immediately, refrigerate.
Bring to room temperature prior to serving.
Sage-Sweet Potato Mash
Cut sweet potatoes into even 2-inch chunks and place in a large pot. Fill the pot with enough cold water to cover the potatoes by 1 inch.
Season liberally with salt until the water tastes salty, like the sea. Cover and bring to a boil; immediately lower heat to simmer.
Cook the potatoes until they are fork tender, at which point, immediately scoop them out of the water with a slotted spoon and place into a large bowl. Save the cooking water.
Heat the Earth Balance in a saucepan and melt until it starts to bubble. Add the sage to the hot melted Earth Balance and allow to infuse over a low heat for about 5-10 minutes. Do not burn the Earth Balance or sage, just infuse the flavors.
Mash sweet potatoes with a fork or potato masher. Add the sage butter, a little bit at a time, making sure it's completely absorbed into the potatoes.
Add some of the reserved cooking liquid, about 1/4 cup at a time, to the mashed sweet potatoes to create a creamy consistency. Once desired texture is reached, keep warm.
In a wide, shallow skillet, heat oil until it begins to shimmer.
Lightly season turkey chops with salt and pepper on both sides. When pan is hot, working in batches, sear turkey chops in one layer until brown. Sear turkey chops about 2 to 3 minutes per side, or until browned on both sides. Transfer from the skillet into an oven-proof container.
Cook in the preheated oven for an additional 5 to 10 minutes, or until the chops reach an internal temperature of 165 degrees F. Remove from the oven and set aside. Allow the chops to rest.
While chops are in the oven, deglaze the pan by adding the wine to the hot pan. With a wooden spoon, scrape the bottom of the pan to dislodge any of the caramelized proteins from the turkey. Allow wine to reduce, about 3-5 minutes, over a medium-low heat.
Add the pineapple chunks to the wine reduction and season with salt. Allow to cook and combine with the flavors in the pan.
To finish, add coconut milk to the pan, and gently simmer another 5 to 8 minutes or until the sauce has thickened a little.
To serve, place a mound of the sage-sweet potato mash in the center of the plate. Top with 2 turkey chops. Spoon the pineapple-coconut pan sauce around and over the chops. Top with a spoonful of the mango chutney.
Garnish each with a whole sage leaf.