Cashew-Crusted Turkey with Spicy Mango Sauce

By • October 21, 2012 • 0 Comments



Author Notes: I had something similar at a business luncheon at a Houston hotel. The chef would not release his recipe, so I had to create my own version. My original version uses chicken breasts and is served with cilantro rice. You could also prepare this recipe with salmon filets to serve with the rice. However, for this recipe, instead of rice, sweet potatoes would make a tasty alternative. Regardless of whether you serve these crunchified turkey cutlets with rice or sweet potatoes, a roasted corn-black bean salad makes a colorful and delicious side.gr8chefmb

Serves 4

Spicy Mango Sauce

  • 1-1/2 cup Diced fresh mango (may substitute thawed frozen mango)
  • 2/3 cups Chicken stock
  • 1 Shallot, finely diced
  • 1 tablespoon Honey
  • 1-2 teaspoon Chipotle pepper in adobo sauce! Diced
  • 1/2 cup Heavy cream
  • 1 teaspoon Coarse ground salt
  1. Place mango and chicken stock in a 2-quart saucepan over medium-high heat. Bring to the boil and then reduce heat; simmer uncovered for 10-16 minutes, or just until mango turns soft and starts to break down.
  2. Remove from heat and add shallot, honey, chipotle pepper and cream. Use immersion blender (may also use convention blender or food processor) and process sauce until smooth. Strain, if desired, and discard solids. Season sauce to taste with salt. Keep sauce warm until use. (For Jewish holidays, substitute hot chicken or turkey stock or kosher milk alternatives - i.e. soy, almond or rice milk - and olive oil for butter and milk.)

Cashew-Crusted Turkey

  • 2 cups Cashews
  • 1/4 cup All-purpose flour
  • 2 Egg whites
  • 4 tablespoons Heavy cream
  • 8 pieces Turkey breast cutlets
  • 6-8 tablespoons Extra virgin olive oil
  • Lime wedges [garnish]
  • Chopped fresh cilantro (or parsley) [garnish]
  1. Place cashews and flour in work bowl of food processor and pulse 6-8 times, or just until cashews are finely chopped. Place cashews in a shallow plate.
  2. In a shallow rimmed plate, whisk together egg whites and cream. Heat 2-3 tablespoons of oil in a large nonstick skillet over medium high heat.
  3. Dip turkey cutlets in egg mixture and then dredge in cashews, pressing lightly to ensure nuts adhere to turkey. Place cutlets in skillet and cook 4-5 minutes per side, turning only once during cooking time. Sprinkle cooked turkey cutlets with coarse ground salt after cooking. Cook turkey in batches, adding oil as needed to skillet;, place turkey on heatproof serving platter in low oven to keep warm. If desired, use two skillets.
  4. Place two cooked turkey cutlets on plate, drizzle with 2-3 tablespoons warm Spicy Mango Sauce, place 1 or 2 lime wedges on the side and sprinkle with chopped cilantro; serve immediately.
  5. NOTE: Suggested side dish - Bake 2-3 pounds of sweet potatoes until tender. Scrape flesh from peels into medium mixing bowl; add 1/2 cup hot milk or cream, 3 tablespoons butter, 1 teaspoon coarse ground salt, 1-1/2 teaspoons coarse ground black pepper, 1/4 cup lime juice, 1-2 tablespoons honey and 1/2 cup fresh chopped cilantro. Use a rubber spatula to mix throroughly and then fold in 1/2 cup each of chopped cashews and dried sweetened cranberries. (For Jewish holidays, substitute hot chicken or turkey stock or kosher milk alternatives - i.e. soy, almond or rice milk - and olive oil for butter and milk.)
  6. NOTE: Suggested side dish - Mix together hot cooked rice with freshly squeezed lime juice and chopped cilantro to taste.
  7. NOTE: Suggested side dish - Roasted Corn & Black Bean Salad - Remove husks and silks from 2-3 fresh ears of corn; drizzle with olive oil, coarse ground salt and coarse ground pepper. Place corn on screaming hot grill and cook, turning several times, for 4-5 minutes, or just until char marks are visible. Scrape kernels of cobs and place in a medium mixing bowl along with 1/2 cup finely diced red onion, 1 15-ounce can black beans (rinsed and drained well), half a poblano pepper finely diced, 1-2 diced Roma tomatoes and 1/2 cup fresh chopped cilantro. In a small mixing bowl, whisk together 2/3 cup extra virgin olive oil, zest of one lime, juice of two limes, 1 tablespoon honey, 1 tablespoons ground chili powder and 1 teaspoon ground cumin. Season to taste with coarse ground salt, coarse ground pepper and chipotle pepper flavored sauce to taste. Add to vegetables and toss to coat. This recipe makes 6-8 servings and can be made up to 2 days ahead

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