© 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 lb TURKEY CUTLETS
To Taste salt and freshly ground black pepper
1 tbsp olive oil
2 tsp olive oil
1 c thinly sliced red onion
1 c fresh figs, stemmed and qtered
1/2 tsp finely grated lime zest
1 c orange sections (2 large oranges), peeled and all membrane removed
2 tbsp finely chopped crystallized ginger
2 tbsp chopped fresh parsley
1 tbsp freshly squeezed lime juice
2 tsp honey
Season turkey cutlets on both sides with salt and pepper. Heat oil in large, heavy skillet over medium heat.
Add turkey; cook 2 to 4 minutes on each side, until brown and cooked through to an internal temperature of 165 degrees F. Remove from heat to warm serving platter.
Heat 2 teaspoons oil in same skillet over medium heat. Add onion; stir about 1 minute to soften.
Add figs, 1/3 cup water and zest. Cook and stir 2 to 3 minutes, until liquid evaporates.
Remove from heat. Stir in orange sections, ginger, parsley, lime juice and honey.
Serve over turkey.