© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Small onion, cut into qters
1 Stalk celery, cut into 2-inch pieces
1 mango, peeled, pitted & cut into large chunks
1 tsp lemon rind, grated
1 tbsp freshly squeezed lemon juice
2 tsp cornstarch
2 tbsp water
1 lb TURKEY CUTLETS, gently lbed to an even thickness
1/4 c low-fat plain yogurt
1 tbsp crystallized ginger, chopped
1 tbsp walnuts, chopped
In food processor fitted with metal blade, process onion and celery until finely chopped. Place in a 9-inch round or square micro-safe dish; cover with vented plastic wrap. Microwave at HIGH (100% power) 1-1/2 to 2 minutes, stirring once. Remove and set aside.
In food processor, fitted with metal blade, process mango 10 seconds or until smooth. Add mango puree, lemon rind and juice to onion and celery mixture.
In small bowl combine cornstarch and water; stir into mixture. Microwave at HIGH (100% power) for 1 minute.
Roll cutlets jelly-roll fashion and arrange over sauce. Spoon a little of the sauce over cutlets. Cover with vented plastic wrap. Microwave at HIGH (100% power) 5 to 6 minutes or until cutlets are no longer pink.
Top each cutlet with a tablespoon of yogurt. Sprinkle ginger and walnuts over top.
Notes: To easily peel a mango: Using a sharp knife, score skin lengthwise, dividing into quarters; make nick in skin near stem end; hold skin against blade with thumb; pull skin from flesh of mango in strips; rest unpeeled half of mango in palm of hand; peel flesh off mango from pit by scraping with knife; repeat. Recipe developed using 700 watt microwave.
Total Calories 209
Total Fat 3 g
% Daily Total Fat 12
Cholesterol 71 g
Sodium 99 mg
Total Carbohydrates 16 g
Protein 28 g