Turkey Curry Cutlets

Olive Oil, 2 tbsp (remove)
*Trader Joe's Turkey Breast Cutlets (ss = 1 cutlet), 21 oz (remove)
Onions, raw, .5 medium (2-1/2" dia) (remove)
Garlic, 3 cloves (remove)
Chicken Broth, 1.5 cup (8 fl oz) (remove)
Fage - 0%, 8 oz (remove)
*Rice Wine Vinegar, 2 tbsp (remove)
Curry powder, 1 tbsp (remove)
*Onion powder, 1 tbsp (remove)
Ginger, ground, .5 tsp (remove)
*Cumin, ground, .5 tsp (remove)
Salt, 1 tsp (remove)
Pepper, black, 1 tsp (remove)
Pepper, red or cayenne, .25 tsp (remove)
Peas, frozen, .75 cup (remove)
Parsley, .25 cup (remove)

Pound out the cutlets to 1/8 - 1/4" thickness
finely dice onion & garlic
Pre-heat large skillet / dutch oven (lots of surface area)
add olive oil & s&p seasoned cutlets
brown on each side (2 mins per side)
remove & set aside
add onions & cook until start to soften
add garlic, stir & cook for 2 more mins.
add chicken stock/broth
while stock is reducing, mix yogurt & spices in bowl
turn down heat to low, and add yogurt
stirring constantly
add turkey cutlets back to sauce & add peas
cook covered for 10 minutes
remove from heat & add fresh parsley
serve over basmati rice (makes 4 servings)

Number of Servings: 4

Recipe submitted by SparkPeople user SSHELTON3.