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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.
LindySez: You can also make this recipe with chicken cutlets or tenders, or pork tenderloin cutlets. As long as they remain about 1/4 inch thick the cooking time should remain the same. If thicker, cook the meat until done, then add to the glaze. 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.
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.
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 then 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 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.
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.
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