Turkey Cutlets In Onion Custard Recipe

Turkey Cutlets with Apricots
submitted by sumit at ifood.tv

Summary

Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Dried chickpeas1⁄2 Cup (8 tbs)
 Salt2 1⁄2 Teaspoon
 Sweet paprika2 Teaspoon
 Dried sweet basil2 Teaspoon
 Onion powder1 Teaspoon
 Garlic powder1 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 White pepper1⁄2 Teaspoon
 Ground allspice1⁄2 Teaspoon
 Cayenne powder1⁄2 Teaspoon
 Ground cardamom1⁄4 Teaspoon
 Ground nutmeg1⁄4 Teaspoon
 Skinless turkey breast cutlet24 Ounce, pounded thin creamy mixture (8 In Number Of 3 Ounce Each)
 Evaporated skim milk1 Cup (16 tbs)
 Skim milk1 Cup (16 tbs) (Fresh One)
 Nonfat cream cheese4 Ounce
 Nonfat dry milk4 Tablespoon
 Defatted chicken stock1 1⁄2 Cup (24 tbs)
 Apple juice1 1⁄2 Cup (24 tbs)
 Sliced onions1 1⁄2 Cup (24 tbs), separated into rings
 Onion1 Medium, peeled and thinly sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2106 Calories from Fat 192

% Daily Value*

Total Fat 22 g34%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 72.8 mg

Sodium 6273.6 mg261.4%

Total Carbohydrates 232 g77.3%

Dietary Fiber 31.3 g125.2%

Sugars 139.4 g

Protein 248 g496.5%

Vitamin A 39.3% Vitamin C 79.6%

Calcium 231.6% Iron 86.5%

*Based on a 2000 Calorie diet

Directions

Drain the chickpeas and place them in a blender.
Add the canned and fresh skim milks a little at a time, and process until the peas are completely pureed.
Add the remaining creamy mixture ingredients and process until smooth and creamy.
Set aside.
Preheat a heavy 12-inch skillet, preferably nonstick, over high heat to 350°, about 4 1/2 minutes.
Place the seasoned turkey, 3 or 4 cutlets at a time, in the skillet and sear them quickly, about 30 seconds on each side.
Watch the cutlets closely as they cook and be careful not to burn them.
After the first batch is done, reduce the heat to medium.
As the cutlets are browned, remove them from the skillet and set aside.
Add 1 cup of the stock, 1/2 cup of the apple juice, the onion rings, and the remaining seasoning mix to the skillet, and scrape the bottom to clear it of all the brown bits.
Cook until the liquid evaporates, about 15 minutes.
Turn off the heat, and add 1/2 cup apple juice and 1 cup of the creamy mixture.
Transfer to a blender and puree.
Return to the skillet, and add the remaining 1/2 cup stock and 1/2 cup apple juice.
Bring to a boil, add the thinly sliced onion, and cook until the onion starts to brown and the apple juice evaporates, about 10 minutes.
Whisk in the remaining creamy mixture.
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