Apricot Chipotle Glazed Turkey cutlets are sweet, spicy, low-fat, and low-calorie, what more do you want? Oh, yes, delicious too!
The making of Apricot Chipotle Glazed Turkey Cutlets
A few months ago I came up with this delicious recipe for Apricot Chipotle Glazed Turkey Cutlets, but the photos were so bad I didn't feel I could post the recipe. Well, I could have posted the recipe but with what I know about food blogging and recipe development, the fact of the matter is, if it doesn't look good, nobody is going to read the recipe, much less make the recipe.
Yes with onset all those food pictures being posted on social media sites, Pinterest, Instagram, Facebook, Twitter, and the gazillion food blog sites, a photo like this, just isn't going to cut it.
It really didn't look that bad in person. And it tasted mighty tasty. Both sweet and hot. So I thought and I thought, how can I make it as tasty, but look prettier. I'm not sure I totally succeeded, but I would eat this...
I may not be the best food photographer, but I make a hella good meal.
The good part about not posting the recipe immediately and with bad photos is, since my new eating revolution, I found ways to make this easy dinner even tastier, as well as reducing both the fat and the sugars. In the original recipe, I fried in oil and butter (more than this one although it does still get fried, or should I use the word "sautéed", in some oil and butter, just less of it); and in the original, I made the glaze separately which was then spooned over the top of the cutlets. With this rendition, I used the oil and butter more sparingly, as I said, and I used less apricot preserves in the glaze; which I made and then added to the pan to turn and coat the cutlets in it, rather than spooning on top.
The result? Each cutlet had a tasty glaze with each bite. I also used 50% less of the apricot preserves which cut down on the calories and sugar, about a third of the oil AND I think my pictures turned out better.
Don't you?
I'm still not going to call myself a "food photographer" although I've come a long way since I started. But I still make a hella good dinner.
Make it dinner! Serve this with a tasty Zucchini Corn Saute or try this simple Zucchini Spaghetti.
Our wine choice for the evening was a California Merlot. If you want a white wine, Viognier would be a good choice. Both wines have good fruit notes to play well with the apricot and chipotle.
Other great "glazed" dishes...
CHIPOTLE GLAZED PORK TENDERLOIN WITH FRESH PEACH SALSA
INDONESIAN STYLE BBQ PORK TENDERLOIN
THE BESTEST MOST TENDEREST RIBS EVER
Apricot Chipotle Glazed Turkey Cutlets
Ingredients
- 1 pound turkey breast cutlets
- Salt and pepper
- ¼ cup about 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
- 1 tablespoon Adobo sauce start here and add bit by bit until you have the sweet-hot flavor you love
Instructions
- 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.
- While the cutlets are browning, heat the oil and butter in a small skillet, 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.
- Pour the glaze into the skillet, then 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.
brian
Great dish for the palate with Pinot Noir....low fat and tasty dinner for the waist!
CRAIG MATHENY
Can you sub chicken thighs for the turkey
LindySez
I can't see any reason why not Craig, boneless skinless would work best, maybe pound them a bit so they are about 1/4 inch thick, or cook them a bit longer. You do want to make sure the meat is fully cooked as it just coats and warms in the delicious sauce. Let me know how it turns out...if you do it 🙂 Cheers - Lindy