Sweet Spicy Apricot Glazed Cutlets are a delightful culinary creation that balances tender juicy cutlets that are then coated in a tangy and slightly sweet apricot glaze. This recipe is not only delicious but also remarkably easy to make. With just a handful of ingredients and simple cooking techniques, these cutlets can be whipped up in no time.
Why you will love this recipe for Easy Sweet Spicy Apricot Chipotle Glazed Cutlets
- You will love this recipe because it's so easy to make, and it's versatile too. You can use any kind of cutlet you choose, in this case, I choose Turkey cutlets, but chicken or pork would also work. You could also use a thin-cut pork chop!
- Along with being quick and easy, this recipe is sweet and spicy. You control how much spicy you want by adjusting the amount of chipotle peppers and adobo sauce you use.
- It's low-fat.
Ingredients and Substitutions Used in Glazed Cutlets
- Cutlets - As said, you can use any cutlet you would like, including a thin-cut pork chop. I chose turkey breast for this time, but I have made it with chicken cutlets and pork tenderloin cutlets.
- All-Purpose Flour - This can be eliminated if you want to keep it gluten-free. I find the light dusting of flour helps thicken the sauce and brown the cutlet.
- Onion - or substitute shallot. Finely chopped.
- Apricot Preserves - Substitute peach preserves if desired.
- Chipotle in Adobo - Use both the pepper, finely chopped, and some of the Adobo sauce. You can adjust the heat by using more or less of either the pepper or the sauce.
Regardless of the type of cutlet you use, you want to pound them with a meat mallet (the smooth side) so all of the pieces are of uniform thickness, around ¼ inch. I find it easiest to use a gallon zip-top bag for pounding the cutlet.
Once all the cutlets are of a uniform thickness, season them well with salt and freshly ground pepper.
Coat both sides of each cutlet with flour. I use my small strainer to put flour in and shake it over the meat. It covers the meat evenly without waste.
Coat each piece with flour shaking off any excess.
Heat the oil and butter in a skillet over medium heat and brown the cutlets on both sides turning once. A ¼ inch thick cutlet should cook through in about 5 minutes total. Remove the cutlets to a plate and set aside.
Lower the heat to medium-low; add the finely diced onions (or shallot) and cook for about 1-2 minutes or until softened.
Mix the apricot (or peach) jam with the minced chipotle pepper and add adobo sauce to taste. Add to the pan and mix well, stirring up any flour or browned bits from the pan.
Return the cutlets to the sauce and turn them frequently in the sauce so they are well coated and hot.
The biggest mistake is to have too hot a pan when adding the glaze ingredients. The sugar in the preserves easily burns so it's important to lower the cooking temperature prior to adding it.
Yes, you can. Saute the onions in some butter and oil, then add the rest of the glaze ingredients to the saucepan and stir until thick and bubbly. Spoon over the cutlets. While this works well, I find that turning the cutlets in the glaze helps coat the entire piece. So I prefer to turn it in the sauce, plus there is one less pan to clean.
Yes. It's only important that the cutlets fit in the pan with a little wiggle room so they brown and don't steam.
When choosing a wine to serve with this spicy Apricot Chiptole Glazed Cutlet, our choice was a California Merlot. It's a versatile choice with a smooth, mellow profile that can complement the chipotle apricot glaze without overshadowing it.
If you prefer a white wine consider a light and slightly sweet white wine, like a Riesling or Gewürztraminer or a Viognier. They'll balance the spiciness and sweetness of the glaze.
Other great "glazed" dishes...
Easy Sweet and Spicy Apricot Chipotle Glazed Cutlets
- 1 pound turkey breast cutlets or chicken, or po
- Salt and pepper
- ¼ cup All-Purpouse flour (you don't have to flour the cutlets, but I think they cook better if you do)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon unsalted butter
- For the Glaze
- 2 tablespoons finely chopped shallot or onion
- 1 teaspoon extra virgin olive oil
- 1 teaspoon unsalted butter
- ⅓ cup apricot preserves
- 1 chile in Adobo minced, or to taste
- 1 tablespoon Adobo sauce start here and add bit by bit until you have the sweet-hot flavor you love
- Season the turkey cutlets with salt and pepper and lightly flour. Heat the oil in a large skillet, when hot add the butter. Add the cutlets (in batches if necessary) and fry, about 1 to 2 minutes per side (they should be slightly browned, but don't cook too long as they will cook more in the sauce). Remove them from the pan as they brown.
- Once the cutlets have browned and have been removed from the pan, reduce the heat to medium-low. Add the shallots (or onion), and sauté for about 3 - 4 minutes or until soft. Add the preserves and allow them to melt, then add the minced chile and adobo sauce. Stir well.
- Add the cutlets back. Simmer slowly, while turning them often in the glaze. Once they are all hot and well glazed, they are ready to serve.