Turkey Cutlets With Tropical Fruit - cooking recipe

Ingredients

3 tbsp vegetable oil
4 None turkey cutlets
1 None shallot, minced
1 tsp curry powder
2/3 cup reduced-sodium chicken broth
1/2 cup freshly squeezed orange juice
2 tbsp ketchup
2 tsp cornstarch
2 tbsp butter
1 bunch scallions, trimmed
1/2 None pineapple, peeled and thinly sliced (1 1/2 cups)
2 None very ripe persimmons, peeled, seeded if necessary and sliced
None None Cilantro sprigs and coconut chips, for garnish
None None Brown bread, for serving

Preparation

Heat 2 tbsp oil in a large nonstick skillet over medium-high heat. Season the turkey with salt and pepper, than cook in batches for 3 mins per side until golden and cooked through. Remove to a platter and cover with foil. Heat the remaining 1 tbsp oil in the same skillet, add the shallot and curry powder and cook, stirring, for 1 min. Stir in the broth, orange juice and ketchup and bring to a boil. Reduce the heat and simmer for 1 min. Mix the cornstarch with a little cold water until smooth, then stir into the sauce. Simmer, stirring, for 1 min until slightly thickened. Remove from the heat.
Melt the butter in another large nonstick skillet over medium-high heat. Add the scallions and cook, stirrring often, for 1-2 mins. Remove from the pan. Add the pineapple and persimmons to the skillet and cook until beginning to brown on both sides. Pour over the sauce, reduce the heat and gently simmer until warmed through. Pour the fruit mixture over the turkey. Garnish with the sauteed scallions, cilantro and coconut chips. Serve with brown bread on the side.