Pepper Crusted Turkey or Chicken Cutlets with Chutney Sauce
Elevate your dinner routine with these Pepper Crusted Turkey or Chicken Cutlets with Chutney Sauce, a dish that blends bold flavors and comforting textures for a truly irresistible meal. Tender turkey or chicken cutlets are encrusted with a zesty layer of coarsely crushed black pepper and golden breadcrumbs, creating a satisfying crunch with every bite. The star of the dish, a luscious chutney sauce made with sweet and tangy mango or apricot chutney, chicken stock, and a touch of lemon juice, perfectly complements the rich, savory cutlets. Ready in just 40 minutes, this recipe strikes the perfect balance between gourmet flair and weeknight convenience, making it ideal for family dinners or small gatherings. Serve with a sprinkle of fresh parsley for a pop of color and flavor. Perfectly crisp, peppery, and drizzled with a sweet-silky glaze, this dish will quickly become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Turkey or chicken cutlets
- 2 tablespoons Black peppercorns
- 1 teaspoon Salt
- 2 tablespoons All-purpose flour
- 1 large Egg
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 cup Chutney (mango or apricot recommended)
- 0.5 cup Chicken stock
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Place the black peppercorns in a mortar and pestle or spice grinder and coarsely crush them.
Season the turkey or chicken cutlets with salt on both sides.
Create a dredging station with three bowls: one with flour, one with a beaten egg combined with milk, and one with breadcrumbs mixed with the crushed black pepper.
Dredge each cutlet in the flour, shaking off any excess. Then dip it into the egg mixture, followed by the breadcrumb mixture, pressing gently to coat evenly.
In a large skillet, heat olive oil and butter over medium heat until hot but not smoking.
Cook the cutlets in batches, about 3-4 minutes per side, until golden brown and fully cooked through. Remove and keep warm.
In the same skillet, reduce the heat to low and add the chutney, chicken stock, and lemon juice. Stir well and cook for 3-4 minutes until the sauce thickens slightly.
Serve the cutlets drizzled with the chutney sauce and garnish with fresh parsley.
Nutrition Facts
Calories |
2159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 5707 mg | 248% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 129.2 g | ||
| Protein | 154.7 g | 309% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 363 mg | 28% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
