Time: 30 min.
Complexity: easily
Servings: 4

This quick and delicious dish is ready in minutes and is perfect for both a special occasion and a quick midweek dinner. Turkey breast is sliced ​​into thin patties, seasoned with curry, pan-fried, and served with a juicy salad of apples, celery, raisins, and cashews.

Ingredients:

• 3/4 cup plain nonfat Greek yogurt
• 2 tablespoons mayonnaise
• 1 tbsp. l. mango chutney
• 2 tsp curry powder
• 1 red apple, thinly sliced
• 2 cups thinly sliced ​​celery (1 celery heart)
• 0.5 cup golden raisins
• 0.5 cup salted cashew nuts
• 600 g turkey fillet cutlets (approximately 0.5 cm thick)
• 1 tbsp extra-virgin olive oil
• 1 small head of red lettuce, cut into 4 pieces

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

turkey, apples, lettuce, celery, cashew nuts, yogurt, chutney sauce, mango, curry

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Preparation:

Step 1
• Preheat oven to 120°C. In a large bowl, combine yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt, and a couple of grinds of black pepper. Add the apple, celery, raisins, and cashews and toss to combine; set aside.
Step 2
• Season the turkey cutlets with salt, black pepper, and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Fry the cutlets, two at a time, until golden brown and cooked through, about 3.5 minutes per side. Transfer to a baking sheet and keep in a warm oven until ready to serve.
Step 3
• Add lettuce leaves to the bowl with the apple salad; toss to coat with the dressing. Serve the turkey cutlets with the salad.

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